Reviewed: Jan. 24, 2012

Super good. I was eating it the 2nd day and it was even better. I also thought this would be fantastic with Corned Beef in place of the ham.

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Wasilla, Alaska, USA

Reviewed: Jan. 21, 2012

A Deliciously Excellent soup! I was wanting to make use of a ham bone but was tired of the traditional pea, bean or lentil soup so this fit the bill...thank you for sharing this recipe. I will make again!

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Reviewer:

Reenie

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Reviewed: Jan. 18, 2012

I made the soup as written, and it was a little bland. So I heated up 2 cups of water to boiling and in it I cooked 1 large onion, chopped, 5 cloves of homegrown garlic, minced, 1 teaspoon of ham base, and 1 turnip cut into small cubes. I cooked all this together and added to the soup, heated it all back up and then it was like a 5 star soup.

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Reviewer:

SANDY0225

Cooking Level: Intermediate

Living In: Muncie, Indiana, USA

Reviewed: Dec. 29, 2011

I doubled the vegetables for our large family. My ham bone had little meat, so I added a little hamhocks. I also added a little frozen spinach for extra color and vitamins.

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Reviewer:

Dominica

Reviewed: Apr. 29, 2011

Made this soup as directed. It was way too thin, so I added instant potato flakes at others' suggestion. It helped a little. It tasted really bland to me. The flavor wasn't bad, just barely there.

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Reviewer:

cswords

Reviewed: Feb. 21, 2011

Yum! So good - I wanted a recipe to use a hambone but didn't include beans or peas so this worked out great. I followed the recipe nearly exactly - I did use whole wheat flour but other than that was just as written. Everyone loved it and my place smelled so great - we'll have this again!

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 26, 2011

This is a fabulous soup and even better when you make the modifications that Mike 3601 and I have recommended.... The red potatos are a great idea, they add a much better flavor and texture to the soup (it is called a soup, but this is much closer to being a chowder...) I too added the cheese and the extra cream with a wonderful result!! Now for my modifications... I didn't have a ham bone. I did however have ham hocks... I hadn't used them before and I was disappointed that they had less meat on them than expected, but I used them to flavor the base and that worked out wonderfully.I also used a chicken broth base... I then browned about 3/4 lb of thick-cut bacon coarsly chopped and added it to the base. You barely notice the missing ham. One thing that I did that made a nice shortcut was to buy a bag of shredded cabbage mixed with carrots (pre-made for coleslaw, I think) it really cut down on prep time. I also think that you could modify this with one more step and add a can or two of corn kernels and make this into a Potato Corn Chowder! With these little modifications, you will have a soup (chowder) that you will be proud to pass on to friends and family.... Oh... Don't forget to add the seasoned croutons to the bowl just before digging in!! Deee - lish!!!!!

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Ocean City, New Jersey, USA

Living In: Monroeville, New Jersey, USA

Reviewed: Jan. 9, 2011

This soup is fabulous! The blend of flavors is delicious. I used leftover MASHED potatoes instead of peeled diced potatoes. A new favorite in my house!

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Reviewer:

Linda C

Reviewed: Dec. 29, 2010

i used 1/2 head of cabbage, doublted the potatoes and forgot the cream (whoops), added 1 tsp nutmeg and 1/2 tsp black pepper. this was a nice simple warm dish while holed up getting over the flu -- kind of chicken noodle soup-ish and gentle on the stomach.

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Reviewer:

KJR

Reviewed: Dec. 4, 2010

Great recipe! I did not have a ham bone and wasn't planning on making a ham any time soon. Instead, i purchased smoked pork neck bones and simmered them for three hours in salt free chicken broth. Not sure how the ham would have been but the smoked pork was GREAT! Thanks for the recipe.

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