Ham and Potato Soup

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Description

Prep Time: 2 hours Cook Time: 14 hours

This soup has a lot of texture for those who cannot have Bean Soups.

I highly recommend trying this recipe as an alternative.

The recipe will feed a large family; freeze a few portions.

Will do well till needed, up to 4 to 6 months frozen.

 

Ingredients

 

  • 3 lb . spiral ham bones with rump *tip: use leftovers

  • 1 large baker’s russet potato

  • 5 red potatoes

  • 16 oz bag, baby carrots

  • 5 tbs cornstarch

  • 1/2 c lactose or dairy-free butter substitute

  • 1 tsp white peppers

  • 1 c chop, leeks leaves

  • 1 tsp sea salt raw

  • 1 tsp Hing powder


Preparation

  1. Set the Spiral ham in a crock-pot and fill the crock-pot with water till it reaches one inch Below the top cover top.
  2. Turn the crock-pot on low for 8 hours.
  3. ***Tip: I like to start before bed, then start in the morning to have my soup by mid-afternoon
  4. Remove bones from the ham and place them in a large bowl. Take your ladle with holes and scoop any excess fat off the top, stir to let the fat surface. Remove to a bowl.
  5. Peel and dice into a half-inch piece of your large baker’s potato. Take your pot and set it.
  6. On a stove on medium heat, add 4 cups of the ham stock. Boil till potatoes turn soft.
  7. Here you will add cornstarch, butter, and Asafetida Powder
  8. Take your Vita mix or blender of choice. Add potato and stock to a blender and purée.
  9. On high for about 45 seconds till creamy. Pour crème potato back into the crock-pot.
  10. Repeat this step instead of the potato. Scoop half the ham out with liquid of about 4 cups in the blender again. Purée the ham mixture until creamy. Pour ham crème back into the crock-pot.
  11. This time, scoop up the rest of the ham pieces that are left, about 4 cups with liquidAnd place in a blender.
  12. Now carefully not to purée but just chop slightly Chunky to the liking. Add back to the.
  13. Crock-pot
  14. Cut up baby carrots into smaller pieces and red potatoes into baby chunks and add
  15. To the crock-pot, add the rest of the ingredients.
  16. Add: Leek, Sea salt, and white pepper, simmer in the crock-pot on high for 4 hours
  17. Then serve with gluten-free biscuits and garnish