Here's how!
Prep Time: 1 hour
Total cooking time: 1 hour and forty minutes
INGREDIENTS:
1 Ham Bone with bits of ham still on it
1 medium onion diced
1 stalk of celery, chopped
1/2 teaspoon white pepper
1/2 teaspoon black pepper
4 cups of water
5 medium red potatoes, cut into 1 inch cubes
1/2 cup of butter
1/2 cup of flour
2 cups half and half
PREPARATION:
Place first six ingredients into a dutch over, bring to boil over medium heat, simmer for 30 minutes or until ham comes off the bone easily with a fork.
Shred ham from the bone, discard any fat and return ham to pot.
Add diced potatoes and bring to a boil, reduce heat and simmer until potatoes are tender.
While potatoes are cooking, in a medium saucepan melt butter over medium heat being careful not to burn the butter.
Add flour stirring constantly until mixed well.
Bring heat to medium high and gradually stir in the half and half until creamy, thick and bubbly. Stir constantly be careful not to scorch.
Once it thickly coats a spoon then remove from heat.
When potatoes are tender, stir sauce mixture into potatoes over a medium heat stirring constantly. Let simmer until soup reaches desired consistency; milk can be added to adjust consistency.
Add a generous amount of salt and pepper
Garnish with fresh scallions, bacon bits and a mild cheddar cheese and ENJOY!
(If you are feeling adventurous you can finely chop a jalapeno pepper and add as a garnish...MMMM that's a spicy potato soup!)
