Ham and Potato Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to Elicitf Folio, today we're making ham and potato soup with a southern twist.

For the recipe, gather potatoes, pork neck bones, diced ham, milk, salt, pepper, onions, flour, half a stick of butter, minced garlic, water, and celery.

To start, add half a stick of butter (about 4 tablespoons) to a Dutch oven or pot and allow it to melt.

Once melted, add in one stalk of diced celery and cook until it softens slightly.

Next, add diced onions and cook until they are translucent and soft.

Add minced garlic and cook until fragrant, being careful not to burn it.

Build the broth by adding water, three pork neck bones, and diced ham to the pot.

Cover the ingredients and allow them to simmer on low to medium heat for about 30 minutes.

After 30 minutes, add diced potatoes to the pot and cook until they are fork tender.

While the potatoes are cooking, make a bashimal sauce by melting half a stick of butter in a saucepan over medium heat.

Slowly whisk in flour until combined, then gradually whisk in warm milk until smooth and creamy.

Check the potatoes for tenderness; if they are fork tender, remove the neck bones from the soup.

Turn the heat down slightly and slowly pour the bashimal sauce into the soup to thicken it.

Stir to combine and achieve a velvety texture, adjusting thickness to your preference.

Add pepper for spice; cayenne pepper can be added for extra heat if desired.

Taste the soup and add about half a teaspoon of salt, stirring to combine.

Allow the soup to simmer on low heat until the desired thickness is achieved.

Ladle the soup into bowls, garnish with cheese, bacon, green onions, or chives if desired, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens