To make Ham Broth. Source:…


4 (10 to 12-ounce) ham hocks
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
6 quarts water


In a large pot, combine the ham hocks, onions, celery, carrots, and water. Bring to a boil. Reduce the heat to medium-low and simmer until the meat starts to fall from the bones, about 1 1/2 hours. Remove from the heat and strain through a colander into a clean pot. Set the ham hocks aside to cool.

To make "Irish Potato and Ham Soup. Source:…

4 cups water
1 large ham bone
2 1/4 cups potatoes, diced
2 medium potatoes, halved
2 1/4 cups ham, cubed
1 medium onion, diced
3 garlic cloves, minced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1 3/4 cups shredded cheddar cheese (AmateurDeafChef did not use)
salt and pepper


1. Boil ham bone in 4 cups of water in large stock pot for approx 1 hour. (If omitting this step use 4 chicken bouillon or 4 cups chicken broth instead).

2. Remove ham bone and strain stock to remove any debris.

3. Boil the 2 med potatoes halved in stock until softened, remove to separate bowl.

4. Combine 2 1/4 cups diced potatoes, 1 med onion and 3 minced garlic cloves and add to stock. Add salt and pepper to taste. Cook until potatoes are tender.

5. Mash 2 halved potatoes with small amount of milk and add to stock (helps to thicken).

6. In separate pan, melt butter. Add in flour a tablespoon at a time to make a roux or paste. Add milk and blend well to make a cream sauce.

7. Simmer cream sauce for 2 minutes. Add cheese and blend well. Mixture will be very gooey.

8. Add cheese blend to soup and gently mix to combine. (AmateurDeafChef do not put cheese in soup).