Monday, September 8, 2014

Potato Soup with Ham

We recently bought a 50 pound box of yukon gold potatoes for $16. Score! I canned up most of them, but we still had about 15 pounds left that we could just eat. Matt made us several batches of french fries and then I opted for a potato soup. 

We all loved how this soup turned out. It is amazing! It has layers of flavor, great texture and is a perfect dinner on the soon coming chilly fall evenings! 

If you are wanting a vegan version of this recipe, just omit the ham. The amazing flavor of the soup will remain! 

8 large yukon gold potatoes
1 cup onion
1 Tablespoon Extra Virgin Olive Oil
4 cups vegetable stock (I used Pacific Foods Organic Vegetable Broth)
2 cups water
2 carrots
5 stalks celery
3 teaspoons sea salt
1 1/2 teaspoons dried parsley
Cayenne pepper
1 cup unsweetened coconut milk beverage (the kind from a box)
3 cups cubed ham, already fully cooked (optional)

Dice the onion and toss it into a large soup pot with the extra virgin olive oil. Saute for 2-3 minutes. Add the vegetable broth and water, turn heat down to medium. Peel and chop the potatoes into 1-2 inch cubes. Rinse them and then add them to the soup pot. Peel the carrots and then cut into slices. Wash celery and cut into slices. Add both to the soup. Add salt, parsley and a 1/4 teaspoon of cayenne. 

Simmer on medium-low heat for about 30-45 minutes or until the potatoes and carrots are soft. Remove from heat. 

Remove half the soup from the pot. Puree it in a food processor, blender or use a separate bowl and an immersion blender. Return pureed portion back into the pot. 

Put back on low heat and add the coconut milk and ham (if using). Stir together and then simmer for another 15 minutes to get the ham hot. 

This soup is easy, fast and tastes great. It makes a large batch and stores great in the refrigerator for leftovers the next day. 

We enjoyed ours with a side of Sorghum Cornbread

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