Sunday, December 16, 2012

Cheesy Ham, Potato and Broccoli Soup #2

Yum

Oh I just love making homemade stock!  Today I had a meaty ham bone I used to make some yummy Ham Stock.  In the stock pot went the ham bone, celery, carrots, green onions, a large, fresh tomato cut into quarters (I don't always use a fresh tomato, but I had one today), and water to cover all.  The only spice I added was some black pepper.  Several hours later (about 3-4 hours simmering) was this delicious Ham Stock I used for this soup, then I pressure canned the remaining stock for use another time. 





RECIPE
Ingredients
6 cups Ham Stock (you can use chicken stock, but you won't have as much ham flavor)
1 cup heavy cream
4 tbls. butter
1/3 - 1/2 cup flour
4-5 potatoes, peeled and diced (I use red or Yukon gold - russet potatoes will not hold up in the soup)
1/2 cup diced ham meat (from the ham bone)
1 cup fresh broccoli, diced small
1 stalk celery, diced
1 small onion, diced
1 tsp minced garlic
Salt and pepper to taste
1-2 cups shredded cheddar cheese

Method
Melt butter in the bottom of a large stock pot, whisk in the flour to make a roux.  Whisk in ham stock and cream and cook over medium heat until slightly thickened.

Add ham meat, celery, onion, garlic and potatoes and continue cooking until potatoes are done; stir in cheese and cook until melted. Season with salt and pepper to your taste.

Add broccoli and cook until just al dente.

Serve immediately with hard, crusty rolls or bread, cornbread or biscuits. Delicious!

Yield:  4-6 servings

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.



Print Friendly and PDF