Danish Potato Soup

• 1 meaty ham bone or diced smoked ham to taste
• 4 potatoes, peeled and diced
• 1 to 2 c. chopped sweet onion
• 6 stalks celery, chopped
• 1/2 c. minced fresh parsley (or dried)
• 4 c. chopped cabbage
• 4 carrots, diced
• 6 Tbsp. flour
• 2 c. light cream or evaporated milk
• 5 lb. white potatoes
• 1 (3-inch) onion
• 1 3/4 Tbsp. salt
• 4 lb. boned fish (any type but trout or salmon; Walleye is great)
• 1 (28 oz.) whole skinned tomatoes
• 50 oz. tomato soup
• 3 Tbsp. black pepper
• 1/2 lb. butter
• 1 pt. half and half
• 1/4 lb. soda crackers

1. Put onion in blender with water and puree.
2. Peel, quarter and rinse potatoes.
3. Boil until soft, then mash while still in water. Add salt and onions to potatoes (leave all liquids in).
4. Put tomatoes in blender and puree.
5. Add to potatoes.
6. Separately cook fish until flaky.
7. Add all final ingredients and add water until consistency of soup.

ham bone, potatoes, sweet onion, stalks celery, fresh parsley, cabbage, carrots, flour, light cream, white potatoes, onion, salt, boned fish, tomatoes, tomato soup, black pepper, butter, soda crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316208 (may not work)