Ham and Potato Soup

Instructions

Broth:

1. Add the smoked ham hock and ham bones to a pot. Cover with water until submerged by 2 inches. Bring to a boil. Reduce heat to a simmer. Cover. And allow to cook for 6-8 hours adding more water if needed. 
2. Remove the ham hock and set that bone and meat aside. Shred the meat from the bone, remove the fat, and set the meat aside.
3. Remove the ham bones from the broth and discard. 
4. Strain the liquid through a strainer lined with a cheese cloth into a large bowl. 
5. Take 4 cups of the broth and set aside. Freeze the remaining broth for up to a month. 

Soup:

1. In a medium soup pot, add the olive oil and Prosciutto and cook over medium heat until the prosciutto is crisp. Remove from the pot and set aside. Add the butter, onions, celery, salt and pepper. Cook for about 10 minutes over medium high heat. 
2. Add the 4 cups of broth. 
3. Add the shredded ham
4. Add the diced potatoes and cook on a boil for about 15 minutes or until fork tender. 
5. Add the cornstarch to the whipping cream and stir. Then add the cream and green onion to the soup. Bring back to a simmer and allow it to thicken slightly. Check for salt and pepper and add more if needed.
6. Serve in a soup bowl garnished with the crisp Prosciutto and Onion Micro Greens. 
7. Enjoy!