Recipe by LorenLou
A terrific soup from Texas Tapestry cookbook. Enjoy!
Top Review by Koechin (Chef)
Great, different potato soup!! I was lucky to have wonderful smoked pork hocks,that we bought in LaPlace,La. I cooked them the day before making the soup, with a hunk of onion, celery, carrot and bay leaf until tender. Removed the hocks, strained the broth and refrigerated until next day. This way I could skim off the fat layer before using the broth and proceeding with the recipe. We skipped the sour cream and cheese. This will be a new favorite at our house.
- 1⁄2 cup canola oil
- 1⁄2 cup flour
- 1 medium onion, chopped fine
- 1 bunch green onion, chopped
- 1⁄2 cup celery, chopped
- 2 teaspoons paprika
- 8 medium potatoes, peeled and cubed
- 1 quart water
- 1 clove garlic, finely chopped
- 1 lb ham hock
- 1 lb smoked sausage, sliced (can use turkey sausage to reduce fat)
- 1 cup sour cream (can also used reduced or no-fat)
- salt and pepper, to taste
- grated cheddar cheese (optional)
Directions See How It's Made
- In a dutch oven or other large pot, cook the oil and flour, stirring constantly of course, over medium heat until you have a light roux.
- About 10 minutes.
- Add the onions, celery and paprika, combining well.
- Cook until the veggies are soft, 5 minutes or so.
- Add all remaining ingredients except sour cream, and simmer over low heat for 2 hours.
- Shortly before serving, add the sour cream and simmer until heated thoroughly.
- Serve, topped with a little grated cheese if desired.