I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used. I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn’t be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn’t any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.
Ingredients: [‘ham bone’, ‘gluten-free chicken stock’, ‘potatoes’, ‘onion’, ‘carrot’, ‘salt’, ‘pepper’]
Quantity of Ingredients: [“1 gluten-free ham bone”,”6 cups gluten-free chicken stock”,”4 potatoes, peeled and diced “,”1 large onion, diced “,”1 carrot, diced “,”1 teaspoon salt”,” pepper (about 6 twists on the pepper grinder)”]
Number of Servings: 6
Steps: [‘Start by cooking your ham bone in the broth for at least 30 minutes.’, ‘Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.’, ‘Add the rest of your ingredients and simmer for 20 minutes.’, ‘If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot Gluten Free bread.’]