Well it is snowing up here in Montana, we gave 6 inches of new snow and I am thinking “hibernation” this weekend. There is nothing like the smell of homemade soup simmering on the stove and bread rising in the kitchen.

Well I have my smoked ham hock cooking away for the next two hours in a stock pot. I threw a sliced garlic clove and about 8 peppercorns in the water to cook along with the ham hock. When that is finished cooking it will be “fall off the bone” yummy. I will remove the meat from the bone, and cut the gristle and fat off the meat and put it aside for my potato soup. Let’s not waste the broth, skim any fat off the top of the water and bring to a boil. Let boil for about ½ hour or 40 minutes to concentrate the flavors. Use this broth in soups or mix with beans for a real treat.

Now you can by-pass the above if you are pressed for time or just don’t want the hassle of pre-cooking your meat and but a smoked ham piece and cut into small pieces for your soup. OR if you prefer not to add meat to your soup – that is okay too. There are some great tasting vegetables here that will make your soup tasty.

Potato Soup Ingredients

• 1 tablespoon butter
• 2 medium onions, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots , finely chopped
• 2 large potatoes, 2 small sweet potatoes
• 2-3 cloves of garlic, chopped fine
• 1 bay leaf
• 1 teaspoon salt (optional, especially if you add ham)
• 1 cup ham – cut fine or meat from a ham hock (as much as you like)
• 2-3 cups of chicken stock or broth
• ½ teaspoon Worcestershire sauce

*The vegetables above can be “chopped” in your food processor – I like mine chopped small. I will use store bought chicken broth and some of my ham broth.

1. In a stockpot, melt butter and add all the vegetables; celery, carrots, potatoes, onion, garlic
2. Sautee for about 15 minutes over medium-low heat. Stir often, do not burn.
3. Cover the vegetables with water, about 2 cups (just until vegetables are covered) and add the bay leaf & salt if using.
4. Bring liquid to a boil, cover, reduce heat and simmer until all of the vegetables are tender.
5. Mash the vegetables with a hand masher still in the liquid – you want chunks – do not mash into a puree. The vegetables should make the liquid thick.
6. Add your ham meat and chicken broth and/or ham broth until vegetables are covered again with liquid.
7. Season with Worcestershire sauce, add ¼ cup of sherry if desired.

Serve with crusty bread and butter.