Creamy Plantation Potato and Ham Soup

Try this elevated method for Creamy Plantation Potato and Ham Soup with the addition of smoky charred ham and the use of a homemade ham stock as the base.

For this recipe, I’m using Russet potatoes. They become soft and creamy during cooking, and absorb the smoky, complex flavor profile of the ham stock.

Ingredients

Olive oil Onion Carrots Celery Garlic Ham stock Leaves Thyme Russet potatoes

Heat olive oil in a large, thick-bottomed pot or Dutch oven on medium high heat.

Add the onions, carrots, and celery, and sauté.

Add the garlic and cook for one minute more.

Using kitchen twine, tie the thyme and the parsley into a bouquet garni.

Add the ham stock to the softened vegetables and bring to a boil.

Reduce the heat to medium low and add the potatoes, bay leaves, and pepper.

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