Name: Ham and Potatoes Soup from 1950s
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 Servings
Ingredients: Cooked Ham: ½ lb; Ham Hock: 1 each; Potatoes: 4 each (medium); Kale: 1 cup; Carrot: 1 each (small); water: 4 qt; Kosher Salt: 1 Tbs; Black Pepper: 1 tsp; Fresh Garlic: 1 clove

Ingredients

Adjust Servings:

	½ lb Cooked Ham Shredded
	1 each Ham Hock Smoked
	4 each (medium) Potatoes Chopped in chunks
	1 cup Kale Chopped; fresh or frozen
	1 each (small) Carrot Grated
	4 qt water
	1 Tbs Kosher Salt
	1 tsp Black Pepper Ground
	1 clove Fresh Garlic Minced

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

A Perfect Meal for a Cold Night!

Features:

Cuisine:

American

Ingredients

½ lb Cooked Ham
Shredded
1 each Ham Hock
Smoked
4 each (medium) Potatoes
Chopped in chunks
1 cup Kale
Chopped; fresh or frozen
1 each (small) Carrot
Grated
4 qt water
1 Tbs Kosher Salt
1 tsp Black Pepper
Ground
1 clove Fresh Garlic
Minced

Directions

This soup is especially good on a cold winter night!

HAM AND POTATOES SOUP - www.iloveoldrecipes.com

Serve the Ham and Potatoes Soup with the Feather Dinner Rolls! They are made for each other!

(Visited 260 times, 1 visits today)

Steps

Done

In a large pot, boil the ham hock in water over medium for 20-25 minutes. Add the ham, potatoes, kale, carrot, garlic, salt and pepper to the broth. Cook covered over medium low until the potatoes are soft, about 20 minutes.