This filling soup has a light gold color due to the carrots cooked with the potatoes. If you are in a hurry, just scrub potatoes and carrots thoroughly, and then chop.
6 medium potatoes
2 medium carrots
1 large onion
1 medium parsnip (optional)
2 stalks celery
1 ham bone or 1 smoked pork hock*
6 c. chicken broth or water
1 tsp. salt
1/2 tsp. pepper
*To change the recipe to a meatless soup, leave out the ham or pork, use vegetarian broth or water, and sprinkle the finished soup with shredded cheese.
1. Peel and cube potatoes.
2. Peel and chop carrots, onion, and parsnip.
3. Chop celery.
4. Place potatoes, carrots, onion, parsnip, celery, ham bone or pork hock, broth, salt, and pepper in a large kettle. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 to 30 minutes, or until vegetables are tender.
5. Carefully pour soup through a large sieve with another pan underneath to catch liquid. Remove ham bone.
6. With a large spoon, press the vegetables through the sieve into soup. You can also mash vegetables into the broth with a potato masher. Stir well.
Preparation time: 25 to 30 minutes
Cooking time: 20 to 30 minutes
Serves 4 to 6