This recipe is a "base" potato soup that is WONDERFUL as is, but with SO many possibilities! I dumped in a can on Niblets corn, and it became chowder! It was wonderful! How about: add Julienne'ed carrots close to the end; or 8 oz Velveeta cheese; or 2 cups cooked broccoli florets; or throw in some cooked shrimp and crab meat & some Cajun seasonings...; or any combination you can think of! YUM! If your hambone isn't too meaty, add a cup of shredded or chopped ham from leftovers.
This creamy, chunky, cheesy, smoky, spicy soup will warm up anyone on a cold night! Total Comfort food! "Will soothe any soul"!
I used roasted garlic but fresh will be great too. Take note I used no salt because I found the ham did it job. You're welcome to season as you wish.
We make this every summer with vegetables from our garden. Our children love to help make this soup and eat it too. I like to double this recipe and freeze the leftovers. You can use any 5 cups of veggies that you like, we just happen to like the carrot/zucchini/cabbage combo.