Loaded Baked Potato Soup

Nothing says comfortable, cozy, scrumptious, hearty and so on like a bowl of loaded baked potato soup. You were bound to have a ham over this holiday season...did you by chance freeze the ham bone wondering what to do with it? If not, Easter is right around the corner, and if you celebrate this holiday with a ham, then you should most definitely save the ham bone and try this delicious soup. Freeze the bone and make it later, or if you are one of the many unlucky ones still going through winter in full force then make it now. Freezes and thaws perfectly. Enjoy!

Ingredients:

1 ham bone (with visible meat)

1 medium sweet onion, diced

4 cup water

1 stalk celery, diced

1/2 tsp white pepper

1/2 tsp black pepper

5 medium red potatoes, cut into cubes

1-2 cups frozen peas

1/2 cup butter

1/2 cup flour

2 cups half and half

Directions:

1. Place first 6 ingredients in a Dutch oven, bring to a boil over medium heat and simmer for 30 minutes or until met easily shreds off bone. Remove bone and shred all meat off the bone, discard fat. Return meat to pot along with potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.  

2. While potatoes are cooking, in a medium saucepan, melt butter over medium heat, being careful not to brown. Add flour, stirring constantly until well incorporated. Bring heat to medium/high and gradually stir in half and half until creamy, thick and bubbly. Watch so you do not scorch! Once it thickly coats the spoon remove from heat.

3. When the potatoes are tender, add peas and stir in the sauce mixture over medium heat, stirring constantly. Let simmer until soup reaches desired consistency. You can add milk if need to thin.

4. There has been no salt added at this point. So now season: salt, pepper and any other herbs you may like. Enjoy!