Creamy Potato and Ham Hocks Soup

What You’ll Need:
  • 6 tablespoons butter (divided use)
  • 1/2 cup onion (diced)
  • 2 stalks celery (sliced)
  • 2 cups Smoked Pork Hocks (shredded)
  • 1 teaspoon of garlic (minced)
  • 2 1/2 cups Russet potatoes (peeled and diced)
  • 4 cups chicken broth
  • 5 tablespoons flour
  • 2 cups milk
  • 1 cup of white cheddar cheese (shredded)
  • salt and pepper to taste
  • 2 tablespoons dill (chopped)
  1. Add 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
  2. Add the celery, ham hocks, potatoes, and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
  3. Add the chicken broth and bring it to a simmer. Cook for 15-20 minutes or until potatoes is tender.
  4. In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
  5. Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened. 
  6. Pour the milk mixture into the soup and stir to combine. Stir in the cheddar cheese.
  7. Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with dill, then serve.
  8. Enjoy!