Note: This recipe was created by Barbara Steppel, with some modifications by Debra Steppel
Ingredients:
Meaty ham bone, plus 1-1.5 lbs. chunks of cooked ham
1-2 peeled diced carrots
1-2 diced celery stalks
3 chicken boullion cubes or 1 Tbs powdered chicken bouillion
2.5 lbs. (6-8 medium) potatoes, peeled and diced
1 onion, peeled and diced
4 medium leeks, cleaned and sliced into rounds (white and light green parts only)
3 Tbsp dried or fresh parsley
Enough water to cover the above
Salt & pepper to taste
1 can (14 oz) evaporated milk
Instructions:
Bring to a low simmer in a large stockpot, and cook all of the above ingredients EXCEPT evaporated milk for about an hour to 1 hour 15 minutes. Taste and adjust seasonings. Spill out 1/3-1/2 of the liquid, and then add the evaporated milk. Stir. Remove from burner. Serve, or cool to refrigerate for the next day. If reheating from the refrigerator, do not allow the soup to come to a boil; heat on Medium just enough to warm through, stirring occasionally.
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