Potato Soup With Ham Hock And Petit Pois

It’s June and I am posting potato soup recipe!! Well yes, it is so cold today – windy, rainy and miserable and it was like this for quite some days now. Pretty immediately after we’ve had (just last weekend) a proper summer weather with hights of almost 29 C ( 85 F) to now 14 C (55 F). It looks like the sun will be a rarity in the next few days sadly, so hey, more comfort food on the way then!

This potato soup it’s one of those soups that I could have again and again no matter what the season or time of the day is.  It is truly and utterly delicious.

I like a good old soup and my body craves for a soup very often.

This potato soup with ham hock is a truly hearty one, hugs my soul every time I have it. It contains my favourite ingredients, potatoes, ham hock, peppers….oh, I soooo enjoy it!  This soup will make a beautiful lunch or dinner and it can be prepared in advance. It can be stored in the fridge for a maximum of 2 days.

This vegetable loaded potato soup with ham hock and petit pois features the traditional potato and meat with a twist of adding the smoke flafour that is so uniquely tasty.
CourseDinner, Lunch, Main Course, Soup, Starter
CuisineEuropean Cuisine, Ramona’s Cuisine
Prep Time15 minutes
Cook Time45 minutes
0 minutes
Servings6 people


  • 2 l stock I used vegetable but water is as good
  • 200 g pork ribs I used smoked
  • 400 g ham hock ready cooked – pulled
  • 2 onions
  • 1 larger carrot
  • 2 celery sticks
  • 4 potatoes large organic approx 500g
  • 2 Turkish peppers see Recipe Notes for more info on these
  • 100 g fresh garden peas
  • 1/2 courgette zucchini
  • 1/2 leek I use the green end
  • 2 cloves of garlic
  • 2 bay leaves
  • 34 tbsp Fresh herbs I have used parsley and dill
  • 2 tsp salt
  • 2/3 tsp black pepper or less


  • Place a larger pot over medium heat. Add the pork ribs together with the finely chopped leek and onions. Use a little drizzle of oil if you fancy a little frying and cook for 5 min stirring occasionally. I use a sprinkle of water instead of oil.
  • Add the remaining chopped or cubed vegetables (1 carrot, 1/2 courgette, 2 celery sticks, 2 long Turkish peppers and the roughly cut potatoes. I usually cut those into 8 or 12 chunks depending on how big they are. Allow these to cook with some salt for a further 3-4 min. Stir every minute or so.
  • Add the vegetable stock (or the water), the bay leaves. When it reaches the boiling point turn the heat slightly down to keep it to a nice bubbling point. Cover and cook for 40 minutes.
  • After the 40 minutes, uncover, add some salt and freshly ground black pepper to taste. If using gammon or any salty meat you may reduce the amount of salt or add none at all.
  • Add the cooked ham hock, the garlic and the frozen peas. Allow to boil for a further 10 min uncovered. Add the herbs at the end and serve with some nice crusty homemade sourdough or any crusty bread.

Article Categories:
Soup Recipes

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