The combination of stock, drippings and loads of ham and goodness makes this soup extremely rich and flavorful.
Author: Terese at www.thecountrybasket.com
Recipe type: Soup
Serves: 4-6
Ingredients
3½ c ham stock
3 medium potatoes, cubed (3 c)
2 medium / large carrots, sliced (1½ - 2 cups)
1 stalk celery, thinly sliced (1/2 c)
¼ c (1 x-small) finely chopped onion
¾ c corn
2½ c (or more) cubed or shredded leftover ham
½ c water or vegetable broth
1½ Tbsp flour
salt / pepper to taste
¼ c sour cream
¼ c heavy cream
Instructions
In a pot, just barely cover the ham bone and pieces of cartilage with water and a tablespoon vinegar or lemon juice. Let simmer for 6-8 hours or longer. All day is fine.
Strain, and discard of the bone and pieces. Refrigerate or freeze the stock until ready to use.
To make the soup, mix together stock, potatoes, carrots, celery, and onion. Let simmer until vegetables are tender.
Add corn and ham.
Whisk together water (or vegetable broth) and flour until smooth.
Pour into soup in a small stream while stirring, to avoid lumps.
Let the soup simmer for 3 more minutes until thickened and corn cooked.
Season to taste with salt and pepper.
Remove pot from the heat and let cool for a couple of minutes.
Add heavy cream, then sour cream, stirring very well to combine. Do not let the soup boil after sour cream is added, to prevent thinning or curdling.
Recipe by The Country Basket at https://thecountrybasket.com/rich-homestead-sour-cream-ham-potato-soup-recipe/