LOADED POTATO & HAM SOUP
about 10 servings
1 ham hock
3 qts water (12 C)
8-10 medium Gold Yukon potatoes
salt & pepper to taste
1/4 C unsalted butter
a few sliced green onions
1 C flour
1-2 C milk
shredded cheese (optional)
sour cream (optional)
Boil ham hock in water for 1 hour making a broth.
Meanwhile, peel & dice potatoes.
Remove ham hock and let cool on cutting board.
Add potatoes to broth.
Cut off meat on ham hock.
Dice and be picky not to put in any gristle.
Add to now boiling potatoes.
Boil until soft, then turn to low heat.
Meanwhile, in a large skillet, melt butter on medium heat.
Add green onions to butter, sauteing for a couple of minutes.
Add flour and quickly stir with fork or back of wooden spoon, breaking up lumps.
Slowly add milk making a gravy or rue.
When potatoes are done and heat has been turned to low, add gravy to potato soup.
Take a potato masher if desired and roughly mash potatoes a little.
Salt and pepper to taste.
Cover, stirring every 5 minutes or so.
Let the flavors meld for at least 20 minutes if not an hour.
Serve with cheese, sour cream and chives.