By Carla Vigos
Laguna Woods Globe cooking columnist
I’m a big fan of soup this time of year – I’ve already shared a few of my favorites, like clam chowder and Greek lemon rice soup.
I love making something out of ingredients I have on hand. Just open the refrigerator and go with what you have.
Recently, I had some smoked ham hocks in my freezer and an overload of potatoes – a great combo for some tasty soup.
Any questions or comments, contact me at cjvigos@yahoo.com.
Potato soup with ham hocks
INGREDIENTS
2 tablespoons butter
2 cups diced onions
1 cup diced celery
2 tablespoons chopped garlic
5 cups chicken broth
10 cups of russet potatoes, chopped
2 pounds ham hocks
2 tablespoons fresh thyme or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper
1 cup whipping cream
Optional: garnish parsley and shredded cheddar cheese
DIRECTIONS
Melt butter in a large stock pot on medium low heat. Saute onions and celery together until the onions are soft. Add the garlic and saute one minute more.
Add chicken broth, potatoes, ham hocks, thyme, salt and pepper and simmer on low for about two hours, or until the ham is tender.
Take the hocks out of the soup, set aside until cool, and cut the meat off the bones.
With an immersion blender or potato masher, blend the soup to desired consistency. I like to keep it chunky.
Add the ham back to the soup, and add the whipping cream. Stir to blend, and serve.
Taste to adjust salt and pepper. Garnish with parsley and optional shredded cheese.