There is something special about sitting down to a homemade bowl of soup. It is made with love and care to heal the soul, okay that is my take on it 🙂 and I’m sticking with it.
What you’ll need:
- 2 tbsp. butter
- 1 large sweet onion chopped
- 1 stalk of celery chopped
- 1 clove garlic minced
- 1/8 to 1/4 tsp. rosemary crushed
- Potatoes 10 to 12 cups peeled and cubed (I use Yukon/golden potatoes – when the skin is thin like on a Yukon you can leave the skin on if you like)
- 2 quarts of chicken stock or bone broth (I prefer homemade bone broth)
- 2 to 3 tsp. Celtic sea salt
- 1/4 tsp. freshly ground black pepper
- 1 cup heavy cream
- 1 1/2 cups diced cooked ham
- In a large soup pot melt butter
- Add, onion, celery, and rosemary – saute for a few minutes
- Then add garlic and saute a few more minutes
- Add potatoes, salt, pepper, and broth
- Bring to a boil, then reduce and simmer until potatoes are tender
- Remove from heat
- Using an immersion blender cream about half of the potatoes
- Add cream and ham
- Ladle into bowls – sit back and enjoy
- Chopped ham is optional – we love the flavor it adds
- Instead of ham chop up the bacon and crisp it up. Sprinkle on top when serving.
- Replace onions with leek. Thinly slice up 2 or 3 leeks and saute – delicious
From my home to yours. Serve with a side salad and a slice of buttered sourdough bread. Life is Good!
Note: The benefit of leaving on the thin potatoes skins is potassium is found in the skins – keep the good stuff.
If you don’t have an immersion blender you can use a potato masher or ladle some soup in a blender and puree.