2 quarts

How to Make It

Step 1

Combine potatoes, onion, green pepper, ham hock, and water in a 3-quart Dutch oven; bring to a boil. Reduce heat; cover and simmer 25 minutes or until potatoes are tender. Remove and discard ham hock. Drain vegetables, reserving 1/2 cup cooking liquid.

Step 2

Place vegetables and reserved cooking liquid in container of an electric blender; process until smooth. Combine pureed vegetable mixture and next 7 ingredients in a medium saucepan, mixing well. Cook, stirring constantly, until soup is thoroughly heated. (Do not boil.)

Step 3

Ladle soup into individual serving bowls. Sprinkle each serving with paprika, and garnish with fresh parsley sprigs, if desired.

Oxmoor House Homestyle Recipes

Ratings & Reviews