Cold days of winter call for a soul warming soup. This potato soup is easy to make with russet potatoes and a leftover ham bone. Perfect meal for a cold evening.
1 medium Onion
1 medium Carrot
2 stalks Celery
3 Tablespoons Butter
8 cups water
1 Ham Bone, meaty
5 medium Russet Potatoes
1 can Evaporated Milk
Salt and Pepper to taste
Dice the carrot.
Dice the celery stalks.
Dice the onion.
Heat heavy stock pot over Medium heat.
Add the butter.
Add onions, carrots, celery
Stir and cook until vegetables are tender.
Add ham bone.
Bring to a boil. Reduce heat and simmer for 1 hour.
Remove ham bone. Set aside. Remove meat when cooled.
Cube the potatoes into about 1 inch pieces.
Add potatoes to pot. Cook about 15 minutes until potatoes are tender.
Remove about half of the potatoes. Set aside.
Add the milk.
Use an Immersion Blender to puree potatoes left in the pot.
Add potato pieces and ham meat back to pot. Stir well.
Add salt and pepper as needed.
If using a frozen ham bone, thaw it in the refrigerator a day or two ahead of time before making the soup.
Keywords: potato soup, ham bone, leftover ham bone, carrot, celery, onion, quick, easy