IRS FED SOUP RECIPES

Steps:

• Cover ham hocks with water and cook until falling apart. Should take about one hour on medium heat on the stovetop.
• While this is cooking, prepare all the vegetables.
• Remove ham from the broth. Discard the bones and fatty pieces. Cut ham into large chunks.
• Skim off as much of the grease as possible from the broth. Or if you like, cool the broth. Place in the refrigerator for about an hour. The grease will float to the top for easy removal then place back on the stove. (Though this will take more time than I have allotted for preparation.)
• Add the potatoes, carrots, celery and bay leaves on medium or just below medium heat on the stovetop. Cook for about 20 minutes.
• Add the cabbage, onions, and chicken stock. Cook an additional 40 minutes on the same heat or until all is tender.
• Then add the ham and cook an additional 10 minutes. Serve with pumpernickel or dark rye bread. Enjoy.

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.