Hearty Ham and Potato Soup Recipe

 

 

This week’s recipe is Hearty Country Ham and Potato Soup.

This is one of those off the top of my head recipes; a recipe when you have a main ingredient in mind and then everything sort of fall together after you start.

1 – Ham Steak

6 –  washed cubed potatoes leaving the skin on is up to you. ( bite size)

1/2 – cup water

1 & 1/2 – cups chicken broth/stock (I keep chicken stock in my freezer so I have it on hand when need; I save the broth from the chicken I slow cook in the crock pot for tacos).

1/2 cup diced onion

1/4 tsp of salt, pepper and thyme (I season as I go so if it needs more I toss it in).

4 Tbsp of butter

4-5 Tbsp flour

1/2 cup of milk (water if you happen to run out of milk)

I started out pan frying a ham steak; just enough until it was done, yet not long enough to dry it out. While my steak is frying, I cube my potatoes. Once it’s was finished cooking I place my ham steak on a plate to cool down a bit Then I rinsed out my large skillet and then add 1/2 water with the 6 cubed potatoes, along with 1 & 1/2 cups of chicken broth/stock. I turn my heat on med-high and add a 1/4 tsp thyme, salt, pepper and 1/2 cup of chopped onion. Cook until a knife inserted into your potatoes slides in easily. Note* try to avoid stirring your potatoes, this will cause the skins to fall off. While my potatoes are cooking, I cut my ham steak up into hearty bite size pieces.

Once my potatoes are almost done I add in my cubed ham and 4 Tbsp of butter. Now for the gravy mix. I mix 4-5 Tbsp of flour along with a pinch of salt and pepper into an old mason jar; then I add in 1/2 cup of cold milk, place the lid on the jar and give it a really good shake. This will give you lump free gravy every time. Then I pour the flour mixture into the skillet with the ham and potatoes and give it a gentle stir. Turn my heat down to med and let it simmer with the lid off, while I ready the plates etc.

 In just over a half and hour total cooking time you will be sitting down to a hearty ham and potato soup that will hit he spot on a crisp fall evening whether you’re in the Ozarks or the Rocky Mountains.

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