Farm-Fresh Potato & Ham Soup
Here it is!
After you've cooked a beautiful ham on Sunday afternoon, save that bone!! Throw it in a pot of water with some herbs while you're doing the dishes and setting aside that leftover ham.
Let it simmer down until you've got a nice fatty broth bubbling. Bottle it up in a mason jar until you're ready to make your soup!
It'll last up to a week in your fridge or it freezes really well.
You can also use chicken or vegetable broth in this soup too, so don't stress.
Ingredients:
- 2 cups cooked and diced Ham from Red Door Ranch
- 4 large potatoes, peeled and diced
- 1 onion, finely chopped
- 3 celery stalks and leaves, chopped
- 3 large carrots, finely chopped
- 2 cloves of garlic, minced
- 1/3 cup flour
- 2-3 cups of ham or chicken broth
- 3 cup of milk or cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery.
- Add in the cooked ham and garlic. Stir around until garlic is fragrant.
- Add the diced potatoes to the pot, and sprinkle in the flour to coat. Cook for about 5 minutes.
- Add in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 15-20 minutes.
- Once the potatoes are cooked, turn the heat down to medium-low. Add in the milk and stir.
- Heat until the milk begins to thicken, about 10 minutes. Season with salt and pepper to taste.
- Serve the Potato and Ham Soup hot, garnished with chopped fresh parsley if desired. Enjoy alongside crusty bread or a simple green salad for a satisfying meal.
Hams will be restocked in our freezers here February 29th!
You can secure a whole seasons worth of farm fresh pork by ordering a whole or half hog for February or March delivery! Check out the details over on our Shop page.