Preparation Time: 1-3 hours depending

Servings: 4 quarts or 10-12 servings

Ingredients

• 3 cups 1/2 inch peeled diced red or russett potatoes
• 1 pork shoulder ham with bone, smoked but not honey or maple cured
• 2 quarts ham stock or chicken broth (see ham stock recipe below)
• 4 oz butter
• 1/2 cup flour
• 1/2 cup minced onion
• 1 cup minced cerlery
• 2 tablespoons garlic
• 3 cups light cream
• 2 teaspoons ground black pepper
• 3 bay leaves
• 3 teaspoons dry dill weed
• salt

Method: Ham Stock

1. Remove bone from pork shoulder and place in 3 quart pot filled with water.  Some meat should be left on the bone. 
2. Add a generous amount of salt and 3 cups of the diced ham to the water. 
3. Bring to a boil and then simmer on low heat for at least two hours.  Water may need to be added periodically.

Method: Soup

1. In a 4 or 6 quart pot, add potatoes, ham stock (with meat and bone) or chicken broth, bay leaves and remaining 2 cups of ham. 
2.  Bring to a gentle boil, then lower heat and simmer until potatoes are tender.
3. In another pot, melt butter and saute the onion, celery, and garlic until the onions become transparent. 
4. Add the flour to this mixture to make a roux. 
5. Cook this over very low heat for a few minutes. 
6. Add this to the other pot and stir until blended.  Soup will be much thicker now.
7. Add light cream, black pepper, and dill and continue simmering.  More water or broth may be added if thinner soup is desired. 

Serve with saltines or fresh-baked bread.