Potato Soup

If you're anywhere east of the Mississippi, you're going to need some quick, healthy, and WARMING foods to keep you through the weekend. We got smashed with snow, and now it's going to be cold for a while!

Last time I teased you with some potato soup. This bowl happens to be the fiance's. it's topped with shredded cheese, crumbled bacon, and sour cream. But this soup doesn't need any of those things. In fact, it only needs a little time and it makes an amazing meal.

Potato Soup

4-5 white potatoes, peeled

1/2 onion, diced

2 cloves minced garlic

2/3 c pumpkin puree

1 c milk

2 tbsp flour

1 ham shank

2 tbsp butter

1/4 c ground parmesan

1 tbsp minced dried onion

1 tsp black pepper

salt to taste

In large soup pot, melt butter over medium heat. Sweat onion and garlic until soft. Chop potatoes into a variety of sizes (or all small if you prefer a creamy soup), and add to pot. Place ham shank in middle of pot. Cover potatoes and ham shank with water and boil until potatoes are soft. I used a potato masher to get a mixed texture. You can use a hand blender or regular blender if you prefer it creamy. Take the ham shank out first, though! Once to the texture you prefer, put back in pot. Add pumpkin. In seperate bowl, whisk flour into milk until smooth. Add to pot and bring to low boil. Add remaining ingredients. The soup should be thick and rich. The longer you can let it sit on the heat with the ham shank, the better it will taste!

Ok, I gotta go. Hope you enjoy and I'll be back with more interesting finds later this week! Sorry for the short post!