Prep 1 hr
Cook 45 mins
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.
- 1 ham bone, with visible meat
- 1 medium onion, diced
- 4 cups water
- 1⁄2 teaspoon celery seeds or 1 stalk celery, chopped
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon ground black pepper
- 5 medium red potatoes, cut in 1 inch cubes
- 1⁄2 cup butter
- 1⁄2 cup flour
- 2 cups half-and-half
- Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
- While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half n Half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
- When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
- There has been no salt added to this point. You may add salt, pepper, garlic, herbs or seasonings to your taste.
This was SO good!!! SO good. I'm not a great cook but this came out REALLY DELICIOUS! I had to make a couple of small changes....I had a HUGE ham bone so I tripled the water and celery. And then used 2% milk instead of half-and-half. Also, I didn't have red potatoes so I just used regular baking ones, diced with the peel still on. My family, including my 7yo and 4yo loved it too! Easy and good. This is a keeper recipe.
Very yummy... added some riffles, plenty of pepper, garlic and cheese and it was super yummy! I also used whole milk instead of half and half... was still very rich and creamy.
Yummy and a great use for that ham bone. Soup is plain enough to customize to individual tastes but we enjoyed as is. Very thick, rich, and satisfying on a cold day. Used russett potatoes. Thanks for sharing the recipe!