Instructions:
Cook the Ham: In a large pot, place the ham hock and cover with cold water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is tender. Remove the ham hock from the pot and set aside.
Sauté Vegetables: In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
Add Broth and Potatoes: Pour in the vegetable broth, bay leaf, and potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Shred and Add Ham: Remove the meat from the ham hock and shred it. Add the shredded ham to the soup.
Season and Serve: Season with salt and pepper to taste. Remove the bay leaf. Garnish with chopped parsley before serving.
Enjoy your homemade ham and potato soup!
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