You may wonder why I’m posting a hot soup recipe in the middle of June, well, while our family and friends in Alaska are experiencing a heat wave, those of us here in Eastern Washington are enjoying much cooler, cloudier temperatures that are perfect when paired with a good bowl of soup! Also, I was cleaning out my freezer and found a ham bone from Easter that I needed to use! Here is my super simple ham, potato soup recipe, enjoy! ~Janna
1 ham bone (some meat on, or cubed ham)
1 large sweet onion
6 red potatoes washed and peeled
4 carrots chopped
½ cup milk
2 cups kale, washed and ripped into bite sized chunks
1/8 cup fresh parsley, finely chopped
Place ham in a large stock pot with 2 quarts of water, bring to a boil then simmer covered for about 2 hours. Remove the ham from the water along with all the meat/fat pieces floating in water. Get all of the good meat off the ham and cut into bite sized chunks, set aside. Add 1 quart of water to the stockpot and bring back to simmer. Cut up onion, potatoes, carrots and add to simmering stock pot along with reserved meat, cook until veggies are tender, about 20 minutes. When veggies are tender, add milk, parsely, kale and a few dashes of black pepper, return to simmer. Ladle into soup bowls and enjoy.
For this soup I started with Julia Child’s classic French potato leek soup recipe from her book “Mastering The Art Of French Cooking.” I found it a little bland so I added a few of my own special touches and it turned out AMAZING! I tricked my 10 year old into thinking it was potato cheese soup and she ate a whole bowl, which is a miracle since it’s hard to get her to even try new foods! Hope you enjoy as much as she did! ~Janna
4 quart sauce pan 4 cups russet potatoes, skinned and cubed 4 cups leeks, cubed or chopped 2 quarts water 2 tsp salt (and probably more to taste) 1 tsp white pepper
1 Tbs butter 1/3 cup whipping cream 2 tsp better than bouillon (vegetable) 1 Tbs apple cider vinegar or red wine vinegar 3 Tbs Italian parsley, chopped (more for garnish)
Bring water to a boil, add potatoes and leeks and boil until tender, 10 minutes or so depending on how big your potato chunks are. Once the potatoes and leeks are soft, take out 2 cups of the cooking liquid and turn heat to a simmer. With an immersion blender, blend the soup until creamy. You can use a food processor or blender but be careful with boiling liquids! Once the soup is creamy add the butter and better than bouillon and vinegar and stir to combine. Add the whipping cream a little at a time and stir after each addition. Add the white pepper and more salt if needed. Chop the parsley and add to soup. Ladle into bowls and garnish with more fresh parsley.