Po' pottage (Potato-ham soup) from Greene on Greens by Bert Greene

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on February 16, 2012

    p 294 The recipe serves two and makes use of leftover ham. I added a carrot which I thought was a natural with the onion and celery. Also I used 3 baking potatoes rather than 2. I simplified his directions by chopping the vegetables together in the food processor and then sauteing as directed in a Dutch Oven. I didn't understand simmering the soup without cover for 20 minutes since the recipe calls for only 3 cups of stock so I left the cover on. His final direction of stirring 2 tbs sour cream into 1/2 cup of the soup and then adding to pot is just right. Really a tasty, easy recipe for a winter supper.

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