SOUTHERN POTATO SOUP RECIPE RECIPES

Name: Potato and Ham Bone Soup Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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

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

Ingredients

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!

SOUTHERN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Southern Vegetable Soup Recipe: How to Make It image

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. —Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 ounces) chopped green chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

Steps:

In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 133 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1095mg sodium, CarbohydrateContent 26g carbohydrate (11g sugars, FiberContent 7g fiber), ProteinContent 5g protein.

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