Prep 30 mins
Cook 45 mins
Potato soup in a rich ham broth. Good on a cold night! My Grandmother always made her potato soup like this. She was born in Southern Virginia in the mountains. I never had a creamed potato soup until a few years back. Always had it this way.
- 1 1⁄2 cups ham
- 6 cups water
- 4 cups potatoes, shredded, store bought is easy
- 1 medium onion, diced
- 1 stalk celery, diced
- salt, depends on saltiness of ham
- 1 teaspoon parsley
- 1⁄8 teaspoon celery salt
- 1 pinch paprika
- Get a nice sized ham hock or slice of ham. If using slice of ham, cut down into bite sized pieces. Leave the fat on the pieces or cut it off into 1 large piece and put in to cook too. Adds to the flavor. Remove fat when cooked and discard. Ham hock, put in whole. Put water in large pot with ham. Cook until meat comes off hock easily. Pull hock from broth and reserve broth. Let hock cool enough to pull meat off and either shred or cut into small pieces. Add back into broth. Add rest of ingredients and cook until potatoes and celery are done. It sometimes thickens up a bit, but if brothy or a little thicker, it is still good.
- Serve with Cornbread or Salad. Warms you up real good!
I loved this non cream soup. Used a smoked ham hock and a mix of chicken stock and water. I enjoy broth soup's best and this is a good one, oh yeah...I used russet potatoe's and let them just start to dissolve which did add a bit of body to the liquid. My ham wasn't salty so I did add a couple of pinches. Made for PAC, Fall 2012