Ham and Potato Soup

4.17 from 12 votes

Cook Time2

Total Time2

Course: Main Dish, Meat, Soup and Salad

Cuisine: Fall, Winter

Servings:

Calories: 525kcal

1 medium onion chopped
1/2 teaspoon celery seed ( you can substitute some diced celery or celery flakes)
1 ham bone or ham hock
6 potatoes peeled and diced 1.5 to 2 lbs
3/4 cup cream
8 ounces cheddar cheese shredded
salt and pepper
green onions optional for garnish

In a large pot combine the onion, celery seed, ham hock and 12 cups of water (enough to almost cover the ham hock). Let this simmer, covered, over low for 1.5 to 2 hours giving it a stir every half hour or so.
After 2 hours remove the bone, when it cools enough to the touch remove any of the meat and chop it up to bite-size pieces if needed and reserve the meat for later, discard the bone. Turn the heat back up to a medium and add the potatoes and 1 teaspoon each of salt and pepper. Bring this up to a simmer and cook for 30 minutes until the potatoes are tender.
Remove the soup from the heat. Use an immersion blender to puree the soup to the consistency you like from chunky to smooth, it is your choice. If you like it chunkier or do not have an immersion blender just use a potato masher to break up the potatoes. Stir in the cream. Remove from the heat and slowly add the cheddar cheese while stirring, then add the reserved ham. Taste to see if it needs any salt or pepper and add accordingly. Top with green onion if desired, serve it with some crusty bread and enjoy!