Farm-Fresh Potato & Ham Soup

Here it is!

After you've cooked a beautiful ham on Sunday afternoon, save that bone!! Throw it in a pot of water with some herbs while you're doing the dishes and setting aside that leftover ham.
Let it simmer down until you've got a nice fatty broth bubbling. Bottle it up in a mason jar until you're ready to make your soup!
It'll last up to a week in your fridge or it freezes really well.
You can also use chicken or vegetable broth in this soup too, so don't stress.

Ingredients:

  • 2 cups cooked and diced Ham from Red Door Ranch
  • 4 large potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 celery stalks and leaves, chopped
  • 3 large carrots, finely chopped
  • 2 cloves of garlic, minced
  • 1/3 cup flour
  • 2-3 cups of ham or chicken broth
  • 3 cup of milk or cream
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


Instructions:

  1. In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery.
  2. Add in the cooked ham and garlic. Stir around until garlic is fragrant.
  3. Add the diced potatoes to the pot, and sprinkle in the flour to coat. Cook for about 5 minutes.
  4. Add in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 15-20 minutes.
  5. Once the potatoes are cooked, turn the heat down to medium-low. Add in the milk and stir.
  6. Heat until the milk begins to thicken, about 10 minutes. Season with salt and pepper to taste.
  7. Serve the Potato and Ham Soup hot, garnished with chopped fresh parsley if desired. Enjoy alongside crusty bread or a simple green salad for a satisfying meal.
Ooooo you're gunna love it!!

Hams will be restocked in our freezers here February 29th!
You can secure a whole seasons worth of farm fresh pork by ordering a whole or half hog for February or March delivery! Check out the details over on our Shop page.