POTATO SOUP WITH HAM BONE RECIPE RECIPES

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POTATO AND HAM BONE SOUP RECIPE : TASTE OF SOUTHERN



Potato and Ham Bone Soup Recipe : Taste of Southern image

Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.

Provided by Steve Gordon

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Number Of Ingredients 9

1 medium Onion
1 medium Carrot
2 stalks Celery
3 Tablespoons Butter
8 cups water
1 Ham Bone, meaty
5 medium Russet Potatoes
1 can Evaporated Milk
Salt and Pepper to taste

Steps:

  • Dice the carrot.
  • Dice the celery stalks.
  • Dice the onion.
  • Heat heavy stock pot over Medium heat.
  • Add the butter.
  • Add onions, carrots, celery
  • Stir and cook until vegetables are tender.
  • Add ham bone.
  • Add water.
  • Bring to a boil. Reduce heat and simmer for 1 hour.
  • Remove ham bone. Set aside. Remove meat when cooled.
  • Cube the potatoes into about 1 inch pieces.
  • Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
  • Remove about half of the potatoes. Set aside.
  • Add the milk.
  • Use an Immersion Blender to puree potatoes left in the pot.
  • Add potato pieces and ham meat back to pot. Stir well.
  • Add salt and pepper as needed.
  • Serve warm.
  • Enjoy!

CHEESY CREAMY HAM AND POTATO SOUP RECIPE - FOOD.COM



Cheesy Creamy Ham and Potato Soup Recipe - Food.com image

A rich hearty soup great for left over holiday ham. I use the bone from the ham to make the stock. DS said it was the best soup he ever had!

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 12

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese
salt and pepper

Steps:

  • Boil ham bone in 4 cups of water in large COVERED stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).
  • Remove ham bone and strain stock to remove any debris.
  • Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.
  • Combine 2 1/4 cups diced potatoes, 1 med onion, DICED HAM, and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.
  • Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).
  • In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.
  • Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.
  • Add cheese blend to soup and gently mix to combine.

Nutrition Facts : Calories 491.2, FatContent 27.4, SaturatedFatContent 16.4, CholesterolContent 101.6, SodiumContent 1148.4, CarbohydrateContent 34.6, FiberContent 3.3, SugarContent 2, ProteinContent 26.9

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