Easter left-overs.....

Easter was a hit! I can't believe all the new things I got to to make and invent this year (posting soon) Since we had a 9 pound ham, we definitely have leftovers. After some long searches for a good potato soup that included a ham bone for the base, I finally combined and made my own. So...here's the recipe I put together. Hoping (not hopping, like the bunny) that within the next week, I can get this put together for a wonderful dinner!

Ham Bone Potato Soup

Ingredients:

1 ham bone, with visible meat

1 medium onion, diced

1 ½ leeks diced

4 cups water (maybe more)

1 pound of bacon

1 clove of garlic, minced

1 stalk celery, chopped

2 tbl dried rosemary

1/2 teaspoon white pepper

1/2 teaspoon ground black pepper

5 medium red potatoes, cut in 1 inch cubes

1/2 cup butter

1/2 cup flour

2 cups half-and-half

Directions:

1. Pour stock/water into a large pot/Dutch Oven, over medium heat, and bring to a simmer (about 30 minutes); until the meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, and return meat to the pot. Add diced potatoes, rosemary & pepper.
1. Bring to a boil, reduce heat and simmer until potatoes are tender.
2. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic and green onions, and then add to pot.
3. While potatoes are cooking and veggies are cooking; in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the half n half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
4. When the potatoes are tender, stir the sauce mixture into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.