Ham & Potato Soup
NOTE: The longer you boil the bone, the more broth you can make. I have doubled this recipe by simmering the bone overnight for 8 to 10 hours adding more water as needed. Taste will dictate the water needed for your soup.
ALSO: Use flakes according to taste.
1 largeleftover ham bone
2 to 3 galwater, more or less as needed
1 largebunch of celery, washed and chopped (including leaves)
4 largecarrots, chopped
1 Tbspblack pepper
6 largecarrots, chopped
6 cleftover ham, chopped
12 to 16 largeboiling potatoes, peeled and chopped
1 can(s)evaporated milk
6 Tbspbacon fat reserve
1 lbbacon, fried and set aside
1 to 3 cinstant potato flakes, dry
·shredded sharp cheddar cheese to taste
·chopped green chives to taste
How to Make Ham & Potato Soup
- Boil ham bone in water for 3 to 4 hours.
- Remove bone from broth, strain fluid back into stock pot.
- IF needed add water at this time to make sure you have at least a gallon of fluid at this point.
- Add aromatics, Onions, Celery, first 4 carrots and black pepper. Boil for 2 hours or until vegetables are disolved.
- Lower heat to simmer and add next 6 carrots.
- Wait about 10 minutes after adding carrots, then add chopped potatoes and ham.
- cook until carrots and potatoes are softened (about 15 minutes) turn heat off.
- in fry pan, fry bacon, remove and set on papper towels. Dispose of all but 4 to 6 Tablespoons of the bacon fat. Add half cup of broth from soup to bacon pan to dredge pan, then add this bacon broth mixture to the soup. (yum)
- add evaported milk to soup, stir.
- Add 1 cup potato flakes to soup, remembering that they will thicken over time. allow 5 minutes for flakes to set. If you want the soup thicker, add another half cup at a time, stir thoroughly and wait a few minutes between each addition to see how thick it becomes. Remember: You can always add more flakes, but you can't take any away :-)
- Serve in bowl with crumbled bacon, shredded cheese and chopped chives.
- You can freeze this soup in 1 gallon bags then defrost and reheat in crock pot. It seperates when chilled or frozen so I use a crock pot and stir it often to reset into creamy thick soup.