Just one look at this hot and creamy classic Southern casserole and you know you want it on your table. Start cooking: It'll be ready for spooning up in less than an hour.
I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.
This was my winning entry in the Annual Power Facts Recipe Contest sponsored by Alabama Power. I think it was in 2004. Warning: it's loaded with fat, calories and TASTE!!
