Ham and Potato Soup
1 tablespoon olive oil
1 tablespoon butter
1 sweet onion, diced
2 large carrots, sliced into coins
2 large stalks celery, diced
2 cloves garlic, minced
16-24 oz smoked ham, cubed
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1 leftover ham bone (optional)
1-1/2 quarts (6 cups) stock or water
1-1/2 lb Russet or red potatoes, peeled and cubed
1/2 cup half and half
Salt, to taste
For topping: scallions, crumbled bacon, crackers, tabasco sauce
Heat olive oil and butter in large deep pot over medium heat. Add onion, carrots, and celery and saute until just soft, about 4 minutes. Add garlic and stir for another minute. Add ham, thyme, oregano, and pepper, and stir to combine. Nestle ham bone on top, if using, then pour in stock or water. Bring to boil, then reduce to a hard simmer for 20 minutes. Add potatoes and simmer for another 15-20 minutes, until the potatoes are tender.
Remove from heat. Discard ham bone (if necessary). Pour in half and half and stir to combine. Taste and add salt, if needed (mine didn’t need any due to the salt level of the ham). Serve hot, with desired toppings.
Holy moly so good. We couldn’t stop ranting and raving about it at the table. I was lucky to have my wild pig ham and bone to use for this (and BONUS, Thanksgiving turkey stock stored away in the freezer), but I’m sure it would be wonderful with deli ham any time of the year. What an awesome soup. Credit to my friend Amy at Very Culinary, who put the idea in my head in the first place.