The best Ham and Potato Soup

The best Ham and Potato Soup

Delicious and nutritious, utilize leftover ham to make this thick and creamy Ham & Potato soup recipe, from Jackson Station.

Any excuse to utilize the Instapot as a soup vessel, pressure cooking makes this soup recipe “same day possible,” not requiring much thinking ahead and minimizes prep time.

We’ve been making bone broth with marrow-in beef or ham bones from our butcher, then refriderating what we’ll use that week and freezing the rest in freezer-safe baggies. There’s nothing better than homemade broth, and it’s really so easy to make! For this soup and any others, I recommend using a bone both, whether it’s home-made or store bought in order to add nutritional benefits and richness of flavor.

This recipe makes about 8 servings, good for 4 people. For less people, enjoy once or twice then freeze the rest.

Ingredients

2 Tablespoons of Olive Oil

1/2 large white onion or Whole small Sweet Vidalia

1 cup of diced celery

3 sticks of carrots, diced

4 cloves of garlic, minced

1/2 tsp Italian Herb seasoning blend

1/2 tsp ground Coriander

1/2 tsp ground Nutmeg (I saw a recipe that added the coriander and nutmeg and love the flavor it added. Now that’s a go to addition.)

1 tsp + ground Pink Himalayan Salt

3 cups of Bone Broth (Chicken, Beef or Ham all work well)

1-2 lbs of diced potatoes (I used closer to 2 lbs because I like a chunky soup with lots of goodies)

2 cups of Ham, diced

To make your Soup Creamy after cooking:

2 tablespoons corn starch in a bowl, mixed with cold water

1/4 cup of flour

1 1/2 cups of Half & Half (heavy cream or whole milk work too)

1 cup of shredded cheddar cheese

Directions

Add the olive oil to your Instant Pot. Set on the sauté mode for about 8 minutes. Add the onion, garlic, celery and carrots. Saute, stirring occasionally.

Next, add the seasonings, potatoes and ham, then top with the broth and stir.

Cancel or complete the sauté function.

Place the lid on the Pot. Depending on your Pot model, set the pressure release valve to the Sealing position.

Set the pot to cook on High Pressure for just 5 minutes.

Once the time is up, let the pot natural release for 15 minutes. After 15 minutes, cancel the cooking and set to warm. When the pressure is out of the lid and the pot has released, open the lid and set aside.

Mix the flour in with the Half & Half to blend in a small separate bowl. Add the Corn Starch mixture, half and half with flour mixture to the pot. Set the pot on Sauté mode, again. Add the shredded cheese and stir well. Continue stirring gently until the soup thickens, just a couple of minutes. Turn off the sauté mode and set the pot to keep warm. Add fresh ground pepper and salt to taste.

Garnish the bowls with fresh herbs, such as parsley. We like to serve it with a warmed baguette and butter or oyster crackers. Enjoy!

Pork Tacos

Pork Tacos

Enjoy this all-star ground pork taco recipe for a simple, delicious, filling and healthy meal – the whole family will love.

Ingredients

Half a large onion

1 lb regular ground pork, no seasoning

cabbage (we used purple cabbage for this recipe)

limes or lemons

cilantro

mayonaise

sour cream

small soft shell tortillas (or if you prefer, make it gluten-free with soft corn shell tortillas)

olive oil

salt & pepper

Southwest seasoning blend (or use: Chili Powder, Garlic Powder, Cumin to season the meat)

Shredded Cheese (Monterey Jack or Sharp White Cheddar are good)

Directions

PREP: Finely dice half of a large onion; Cut lemons or limes into quarter size wedges; pinch off leaves from Cilantro stems and then chop; chop a half or quarter of the Cabbage into thin strips

Drizzle a tablespoon of oil in a skillet. Heat pan to medium heat and add the onion and a pinch of salt. Cook onion until slightly softened and lightly browned.

Add ground pork to the pan and season it to taste. Use a heat-safe spoon or spatula to break up the meat as it cooks through, for about 6 minutes. TIP: If the pork is fattier, strain the pan upon cooking. If the meat is on the drier side, add a dash of water to the pan while it’s cooking so it doesn’t get too dried out.

While the meat is cooking, add the cabbage to a medium sized mixing bowl. Stir in a 1/4 cup of mayonaise (we like avocado mayo for the good fats), plus a tablespoon of olive oil, and salt and pepper to taste. Squeeze the juice from a whole lime or lemon over the cabbage. Mix well.

You can individually warm tortilla shells in a lightly oiled skillet. Alternatively, wrap tortillas in damp paper towel and microwave until warm, for about 30 seconds.

Serve

Serve 1-3 tacos per person. Add the meat mixture, cabbage mix, a dollop of sour cream and top with cilantro.