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Friday, March 29, 2013

Ham Pot Pie Soup

Ham pot pie soup

1/2 country ham or leftover holiday ham about 2 lbs meat
5 lb potatoes, cleaned, peeled and cut into chunks
2 tubes refrigerator biscuits or frozen pot pie squares ( this are in the freezer section near the frozen bread dough)
Salt and pepper

Cook your ham until it falls apart in a big pot. Make sure to use a large soup pot and enough water to cover the potatoes by at least an inch. Then add your potatoes. While at a boil pinch off pieces of the biscuits and flatten, then drop into soup. Or drop in the pot pie squares.
Stir occasionally while dropping in dough.
Reduce the heat and cook slow until potatoes are done and dough has doubled in size.
Season with salt and pepper. Mix 1/4 cup flour with 3/4 cup water and shake or stir until well blended. Slowly pour over the soup once the potatoes and dough is cooked. Then stir. You can do this again if you want your soup thicker.
Turn off heat and let sit for 10 minutes.

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