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The secret to making the most amazing ham and potato soup is the homemade ham stock. And it’s super easy to make!
Put the ham bone in a pot, and just barely cover it and pieces of cartilage with water and a tablespoon vinegar or lemon juice. Let simmer for 6-8 hours, or even longer. You could leave it there all day! Then strain, and discard of the bone and pieces. If you have more than enough stock, you can refrigerate or freeze the excess until ready to use.
3½ c ham stock
3 medium potatoes, cubed (3 c)
2 medium / large carrots, sliced (1½ – 2 cups)
1 stalk celery, thinly sliced (1/2 c)
¼ c (1 x-small) finely chopped onion
¾ c corn
2½ c (or more) cubed or shredded leftover ham
½ c water or Swanson vegetable broth
1½ Tbsp Gold Medal flour
salt / pepper to taste
¼ c Daisy sour cream (optional)
¼ c Borden heavy cream (optional)
Mix together stock, potatoes, carrots, celery, and onion. Let simmer until vegetables are tender.
Add corn and ham.
Whisk together water (or vegetable broth) and flour until smooth.
Pour into soup in a small stream while stirring, to avoid lumps.
Let the soup simmer for 3 more minutes until thickened and corn cooked.
Season to taste with salt and pepper.
Remove pot from the heat and let cool for a couple of minutes.
If using, add heavy cream, then sour cream, stirring very well to combine. Do not let the soup boil after sour cream is added, to prevent thinning or curdling.
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Quick tip: This soup only gets better after a day or two in the refrigerator!