1/2 onion, diced
4 carrots, diced
4 celery stalks, diced
4-5 large potatoes, diced
5 cups water or ham stock (see note at the bottom)
2-3 cups chopped ham
1 can cream of broccoli soup
2 1/2 cups milk
6 tbs flour
salt/pepper to taste
1. Put ham stock in a pot, add onions, carrots, celery and potatoes. Simmer over med heat until veggies are soft, about 20 min.
2. While veggies are simmering, mix soup, milk and flour in a mixing bowl until smooth.
3. When the veggies are tender, add the soup mixture and the ham.
4. Bring to a boil, stirring constantly. Turn heat down and simmer for about 20-30 more minutes, depending on how mushy you like your potatoes. I like mine pretty mushy, so I simmer mine for longer, about 30-45 min. Taste it and add some salt and/or pepper if you like.
To make the ham stock, put your leftover hambone in a large pot and add an onion, a celery stalk, a bay leaf or two and some parsley. Cover with water, bring it to a boil then reduce heat to a simmer. Simmer it for several hours until all the meat has fallen off the bone. Remove any white foamy stuff that forms on top of the water. Strain out all the cooked bits and reserve the liquid. That’s your ham stock.
If you don’t like Cream of Broccoli, you can use another flavor.
Try adding some sweet potatoes in addition to white potatoes for a flavor variation.