INGREDIENTS
Leftover Ham Pieces
Leftover ham bone and 1 cup of ham cut into small pieces or smoked pig hock or 1 ham end
Russet
4- Large russet, peeled
Bacon
8- Bacon Sliced
Butter
4 Tbsp
Garlic Cloves
2- Minced
Yellow Onion
1/4 Cup- Chopped
Flour
1/3 Cup
Milk
2 Cups
Half & Half
1 Cup
*Saved* Potato Water
2 Cups
Salt
1 Tsp
Garlic Salt
1/2 Tsp
Black Pepper
1/2 Tsp
Mild Cheddar
1 Cup, Shredded
Sharp Cheddar
1 Cup, Shredded
Sour Cream
1 Cup
Chives or Green Onion
Minced (For garnish)
PREPARATION
- Peel potatoes and cut them into bite-sized chunks. Put into a pot. Add in leftover ham and ham bone. Fill the pot with water to cover the potatoes and bone.
- Boil potatoes and ham until potatoes are soft and will break apart easily when a fork is inserted into them.
- Strain potatoes and save potato water to add back into soup (This will be deliciously flavored by the ham bone.
- Meanwhile in a skillet, cook bacon over medium-high heat until crisp. Reserve bacon fat. Once the bacon has cooled, crumble it into small pieces.
- In a large pot, melt butter over medium-low heat. Add in bacon grease, garlic, and onion, and cook for 2 to 3 minutes or until the onion is tender.
- In a small bowl add milk and half and half, whisk in flour and salt, garlic salt, and pepper slowly add milk mixture to the pan stirring continuously.
- Whisk in the saved potato water and continue to simmer for approximately 5-7 mins. The mixture will start to thicken.
- Add cheese, bacon, and sour cream. Remove pan from heat and add cooked potato chunks.
- Stir to break potatoes apart. Serve hot and garnish with cheese, bacon, and chives or green onion.
Watch this video on YouTube: https://youtu.be/Ozeu-Pq4C6w
