About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Using The Ham Bone, Makes You Feel Good Potato Soup


This is my favorite way to use leftover ham. I make it every single time that I make a bone in ham.


PREP TIME: 15 minutes

COOK TIME: 1 hour 30 minutes

TOTAL TIME: 1 hour 45 minutes

SERVINGS: 12 cups


INGREDIENTS:

1 Ham Bone, with visible meat

1 medium Onion, diced

4 cups Chicken Broth

1/2 teaspoon Celery Seeds

2 stalks Celery, chopped

1/2 teaspoon White Pepper

1/2 teaspoon Ground Black Pepper

5 medium Red Potatoes, cut into 1-inch cubes

1/2 cup Butter

1/2 cup Flour

2 cups Half-and-Half


DIRECTIONS:

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

2. While potatoes are cooking, in a 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-and-half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the back of spoon, remove from 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 seasonings to your taste.


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