Ham Hock and Potato Soup

This ham hock and potato soup recipe is so warming and perfect for a cool night! Filled with ham, potatoes, carrots and onions this recipe will fill your belly with the comfort flavors you love!

What you need to make ham hock and potato soup

1 ham hock – also known as pork knuckle (feel free to substitute 1 cup of diced ham if you have trouble finding this at your local grocery store)

3 small russet potatoes, peeled and diced into 1/2″ pieces

2 carrots, peeled and sliced

1 yellow onion, diced

4 TBSP Butter

4 TBSP Flour

4 cups of reserved pork stock (or chicken stock, if you are using diced ham instead of ham hock)

2 cups milk

2 1/2 cups sharp cheddar cheese, shredded

salt & pepper to taste

Supplies:

• Cutting board
• Vegetable peeler
• Knife
• Stock Pot
• Dutch oven, or other large soup pan
• Tongs
• Liquid measuring cup
• Measuring cups
• Stirring spoon

How to make ham hock and potato soup

Step One:

Place ham hock in a large pot and cover with water. Simmer on the stove for 2-3 hours or until the meat easily pulls away from the bone. Remove the ham hock and place on a cutting board to cool. Reserve the liquid.

Step Two:

In a dutch oven or 6 quart pot melt butter over medium low heat. Add onions and carrots and cook until the onions are soft and translucent. Stir in the flour. Next, slowly add in 4 cups of the reserved stock from cooking the ham hock. You can do this by either measuring out four cups, or by using a 1/2 cup ladle and ladling it one scoop at a time directly into to the dutch oven until you reach the correct quantity. Stir continuously while adding the stock. Turn heat down to a simmer.

Step Three:

The ham hock should be cooled enough by this point to pick the meat off. Once you have all of the meat picked off the bones add the meat and the potatoes into the dutch oven. Simmer for 20-30 minutes or until potatoes are fork tender.

Step Four:

Stir in the milk and the cheese and bring the soup back to simmer. Season with salt and pepper to taste. Serve hot and enjoy!

TIPS:

-This is a slow recipe. To make the fast version substitute diced ham for the ham hock and chicken stock for the pork stock. Skip step one.

-You could definitely precook the ham hock the day before.

STORAGE:

Store leftovers in an air tight container in the refrigerator for up to four days.

Notes from the homestead:

I know ham hock is not a cut of meat that people traditionally have on hand. I created this recipe because we buy by our pork by the animal. So when we purchased our whole hog and completed our cut sheet with the butcher ham hocks were one of the cut options. I was ready to clear some space in the deep freezer and therefore created this recipe.

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