I have several containers of ham stock/broth in my freezer and, rather than the usual ham and bean soup, I decided to make a ham and potato soup for a change. My only regret is not doubling the recipe.
Sour Cream, Ham & Potato Soup
Sour Cream, Ham & Potato Soup – serves 4-6
2 slices bacon, diced
1 very small (1/4 cup) finely chopped onion
4 cups ham stock, divided (reserve 1/2 cup to mix with flour)
3 medium (3 cups) potatoes, peeled and cubed
1 large (1 cup) carrot, cubed
1 stalk (1/2 cup) celery, cubed
1 cup frozen corn
1 cup (or more) cubed or shredded leftover ham
1 1/2 tbsp flour
salt / pepper to taste
1/4 cup heavy (whipping) cream
1/4 cup sour cream
In a large saute pan or soup pot, render the diced bacon over medium heat until the bacon is crisp. Remove the bacon to a small bowl with a slotted spoon, and save for garnish. Saute the diced onion in the bacon fat for 4-5 minutes, or until translucent and lightly browned on the edges, over medium heat.
Add 3 1/2 cups of the ham stock, potatoes, carrots and celery to the saute pan. Bring to a simmer and cook, covered, until the vegetables are tender, about 15 minutes. Add the corn and diced ham and cook for an additonal few minutes in order for the soup to return to a simmer.
Whisk together the 1/2 cup of reserved ham broth and flour until smooth. Pour into the soup in a small stream while stirring, to avoid lumps. Let the soup simmer for 3 more minutes until the soup is thickened and the corn is cooked. Season to taste with salt and pepper.
Remove the saute pan from the heat and let cool for a couple of minutes. Add the heavy cream, then the sour cream, stirring very well to combine. Do not let the soup boil after sour cream is added, to prevent thinning or curdling.
Serve with a few strips of crispy bacon on top.
Sweet Potato Biscuits
Sweet Potato Biscuits – makes 4-6 biscuits
1 tsp lemon juice
1/3 cup milk (fat free or 2%)
1/2 cup mashed sweet potato
1/2 cup all purpose flour
1/2 cup + 2 tbsp whole wheat flour
1 tbsp brown sugar, packed
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
1/4 cup cold unsalted butter, diced**
** Shortening used cause that’s what I had handy
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with a silicon mat or parchment paper.
In a small bowl, whisk together the lemon juice and milk; let sit for 5 minutes to make buttermilk. Add the sweet potato and stir until smooth, then set aside.
In a medium bowl, stir together the flours, brown sugar, baking powder, baking soda, salt and chopped rosemary. Add the butter and cut into the flour with a pastry blender or two forks until the butter is -pea-sized. Make a well in the center. Pour the sweet potato mixture into the flour and stir until just combined.
Transfer the dough to a lightly floured working surface. Knead together 3-4 times, then form into a 1/2 to 3/4 inch thick round.
Use a 3-inch biscuit cutter to stamp out as many biscuits as you can, reforming the dough scraps as needed.
Transfer to the prepared sheet and bake for 13-15 minutes, until the biscuits are set and the tops are golden.
Once cooled, store in an air-tight container for up to one week on the counter or two weeks in the refrigerator.