Shelly's Recipe

POTATO AND HAM SOUP

Category: Soups

3 cups diced red potatoes
2 cups diced lean ham
4 cups chicken stock
1 cup diced onion and celery
1/4 cup diced garlic
1 tsp herbs de province
1 1/2 cups milk
1 tbsp butter
1/4 tsp Worcestershire
1/2 tsp dill weed
1 finely sliced green onion
1 tsp salt
Pepper and hot sauce

In a Dutch oven, heat stock over medium-high heat. Add next 6 ingredients. Bring to a rolling boil. Reduce heat to simmer, cover and cook until vegetables are tender. Strain liquid and reserve. Separate ham, vegetables and potatoes.

Using a potato masher or large spoon, mash potatoes until totally pureed. Place the ham, vegetables and potatoes back into the both over medium-high heat. Add next 5 ingredients.

Add the reserved poaching liquid, one ladle at a time, and reduce to a simmer. Do not boil. Season to taste with salt, pepper and hot pepper sauce. Simmer 10-15 minutes and serve.