Using The Ham Bone, Makes You Feel Good Potato Soup

I found this recipe almost 15 years ago and I have made it every single time I've made a ham with a bone in it ever since. It is a family and personal favorite and I hope you love it as much as we do!

PREP TIME: 30 minutes

COOK TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 45 minutes

SERVINGS: 8-12

INGREDIENTS:

1 Ham Bone, with visible meat

1 medium onion, diced

4 cups Chicken Broth

1/2 teaspoon Celery Seeds

1 stalk Celery, sliced thin

1/2 teaspoon White Pepper

1/2 teaspoon Ground Black Pepper

5 medium Red Potatoes, cut into 1 inch cubes

1/2 cup Unsalted Butter

1/2 cup All-Purpose Flour

2 cups Half-and-Half

DIRECTIONS:

1. Place the first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until the potatoes are tender.

2. While potatoes are cooking, in medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the Half-n-Half until creamy, thick and bubbly stirring constantly, being careful not to scorch. Once it thickly coats the back of the spoon, remove the heat.

3. When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.

4. There has been no salt added to this point. You may add salt, pepper, garlic, herbs or seasoning to your taste.

5. Serve hot and enjoy!