Prep 30 mins
Cook 2 hrs
This is my mom’s recipe, which I have changed just a bit to suit my tastes(she used chopped ham steak). I always make a pot after we have baked ham, using the ham bone that is leftover. The taste of the ham cooks right into the potatoes and the water, making the soup VERY flavorful. It is extremely thick—more a stew, really—and very hearty. So good on a cold evening.
- 8 large potatoes, peeled and cut into 1 inch cubes
- 4 carrots, peeled and chopped
- 1 onion, chopped
- 1 ham bone (one with a lot of meat)
- 1 quart milk
- 1⁄2 cup margarine
- garlic powder
- Place potatoes and ham bone in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer uncovered for about ½ hour (water should be reduced by at least 1/4).
- Dump out about 1/3 of the remaining water and remove the ham bone.
- With a potato masher, mash about ½ the potatoes.
- Add remaining ingredients to the pot.
- Season with salt, pepper, and garlic to taste.
- While the soup returns to a boil, cut the meat off the bone.
- Put meat and bone back into pot.
- Cover and simmer until carrots and onions are tender, stirring every few minutes (the potatoes that have been mashed will settle and burn to the bottom if not stirred frequently).
- Remove the bone before serving.
- *Note: This soup is also excellent if you add cheese about 10 minutes before serving. I especially like it with Old English or Smokey Cheddar.
Soup was very tasty and hearty. Had it for supper. I added about 1/2 cup of cheez whiz to 2 cups of soup for lunch the next day. Will be making this again.