Ham and Potato Soup
Pop a ham bone in the crockot prior to making this soup
Ingredients
For 12 Serving(s)
Recipe
- 1 1/2 tablespoon(s) vegetable oil
- 1 1/2 cup(s) chopped onion
- 3/4 cup(s) chopped carrots
- 1 clove garlic, minced
- 6 cup(s) ham bone stock, OR
- 6 cup(s) low-sodium chicken stock
- 1/4 teaspoon(s) thyme
- 2 1/2 lbs. Russet potatoes, peeled and cut into 3/4 inch cubes (about 6 cups)
- 1 1/2 cup(s) cubed ham (3/4 inch)
- 1/2 teaspoon(s) pepper
- 1/2 cup(s) half and half 10% cream
- salt, if necessary
Ham and Potato Soup Directions
IF using a ham bone to make stock, cook bone in the crock pot with 6 cups of water for 3 hours.
Heat oil on medium heat setting in a large (6-quart) pot. Add onions and carrots, and saute for 8 minutes. Add the garlic and cook for an additional minute.
Add 6 cups of ham bone stock, OR 5 cups of chicken stock and 1 cup of water. Add thyme. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. NOTE - if ham stock is too salty, dilute with water.
Add potatoes bring to a simmering boil. Cook for 15 minutes, or until potatoes are fully cooked.
With an electric hand mixer, puree the soup so that some of the potatoes are pureed. Add the chopped ham and pepper to the soup.
Stir in the cream. Season with salt and additional pepper as necessary.
NOTE - if soup is too salty add more potatoes as this will absorb the salty flavour.