It’s June and I am posting potato soup recipe!! Well yes, it is so cold today – windy, rainy and miserable and it was like this for quite some days now. Pretty immediately after we’ve had (just last weekend) a proper summer weather with hights of almost 29 C ( 85 F) to now 14 C (55 F). It looks like the sun will be a rarity in the next few days sadly, so hey, more comfort food on the way then!
This potato soup it’s one of those soups that I could have again and again no matter what the season or time of the day is. It is truly and utterly delicious.
I like a good old soup and my body craves for a soup very often.
This potato soup with ham hock is a truly hearty one, hugs my soul every time I have it. It contains my favourite ingredients, potatoes, ham hock, peppers….oh, I soooo enjoy it! This soup will make a beautiful lunch or dinner and it can be prepared in advance. It can be stored in the fridge for a maximum of 2 days.
I had some smoked pork ribs and bought some ready bought pulled ham hock so I had to make this beautiful soup.
Meat alternatives …
Any meat will work with this soup. Preferably add something smoked like bacon, ham or even smoked chicken or sausages. You might be able to get some smoked meat from Eastern Europe from a Polish, Hungarian or Romanian shop. That will add that delicious smokey flavour. I do prefer the real thing but there is also smoke flavouring you can buy. Nothing will compare to the real thing though.
No smokey flavour?… it is still delicious!
It’s a bit of a shame that I still did not manage to find a proper ham hock yet. I am still searching. I really must go on a proper search around London markets, I am sure I will find some. Meanwhile, if anyone living in or around London UK 🇬🇧 is reading this post and can recommend a place to get my hands on some good quality organic or free range ham hock, please do shout out loud and leave me a comment with the tip. I will hugely appreciate that ;-)!
Gosh, there’s been some time since I have made this soup. This is for this very reason – I cannot find a good ham hock, the real whole ham hock, you know? It is good I can find the shredded one, ready cooked, it is good too but not quite the same.
If you can find a whole ham hock, lucky you, just go for it and let me know. I used to make it at home with the real stuff as my dad absolutely loved it. He used to ask me to make it again and again.
It’s vegetable packed and I could easily say I could have this for the rest of 2019 – it really is that delicious. Simple to make and seriously tasty!
Are you a soup lover, just as much as I am ? Here are some soup recipes to try that will definitely make come back and visit. You will just want to make again and again. What do you think of a black-eyed beans soup? What about this yummy, yummy broccoli and stilton cheese soup or this gorgeous fish soup.
There are many soups here in my blog, just go to search bar and type in soup. I promise you will have plenty to choose from, all delicious and easy to make.
Do you want it vegan?
Easy peasy, leave all the meat out, it works well with tofu or beans, it is delicious!
Are you ready? Let’s get on with making this beautiful soup – it will be ready in no time.
Potato soup with ham hock and petit pois (garden peas)
- 2 l stock I used vegetable but water is as good
- 200 g pork ribs I used smoked
- 400 g ham hock ready cooked – pulled
- 2 onions
- 1 larger carrot
- 2 celery sticks
- 4 potatoes large organic approx 500g
- 2 Turkish peppers see Recipe Notes for more info on these
- 100 g fresh garden peas
- 1/2 courgette zucchini
- 1/2 leek I use the green end
- 2 cloves of garlic
- 2 bay leaves
- 3-4 tbsp Fresh herbs I have used parsley and dill
- 2 tsp salt
- 2/3 tsp black pepper or less
- Place a larger pot over medium heat. Add the pork ribs together with the finely chopped leek and onions. Use a little drizzle of oil if you fancy a little frying and cook for 5 min stirring occasionally. I use a sprinkle of water instead of oil.
- Add the remaining chopped or cubed vegetables (1 carrot, 1/2 courgette, 2 celery sticks, 2 long Turkish peppers and the roughly cut potatoes. I usually cut those into 8 or 12 chunks depending on how big they are. Allow these to cook with some salt for a further 3-4 min. Stir every minute or so.
- Add the vegetable stock (or the water), the bay leaves. When it reaches the boiling point turn the heat slightly down to keep it to a nice bubbling point. Cover and cook for 40 minutes.
- After the 40 minutes, uncover, add some salt and freshly ground black pepper to taste. If using gammon or any salty meat you may reduce the amount of salt or add none at all.
- Add the cooked ham hock, the garlic and the frozen peas. Allow to boil for a further 10 min uncovered. Add the herbs at the end and serve with some nice crusty homemade sourdough or any crusty bread.