Combine ham bone and ham scraps to large stock pot. Cover with water and boil on high for 45 minutes. If water reduces beyond ham bone and scrap line add a cup of water to pot. Once complete, strain broth from ham scraps into a large measuring container. Reserve broth, toss bone and scraps.
Meanwhile ham stock is reducing, I prepare other ingredients for recipe. Into a large bowl, add onions and celery.
Peel all potatoes and set aside. Using a sharp knife, cut white potatoes in half lengthways, in half again and then dice. Add all white potatoes to large bowl
Sweet potatoes are harder to peel. I cut into 1/4″ slice working from edge and then dice into smaller pieces. Add to bowl.
Using the broth stockpot, prepare to cook your sauce. Remove any debris before starting but do not wash. On medium low heat add butter and melt. Stir in flour and constantly stir for five minutes. Add in ham stock and stir well.
Start adding the following ingredients water, onion, celery and all potatoes. Stir well and cook on medium high heat for 30 minutes.
Add in seasonings, salt, pepper, poultry seasoning, chives and cayenne. Stir well and cook on medium high for 10 minutes. Turn off heat.
Add in porcini mushrooms and cover with lid. Allow soup to sit covered for 25 minutes to rehydrate mushrooms.
Turn soup on medium low and add in ham. Cook for 5-10 minutes just enough to heat ham. Serve hot.
Lagniappe: Serve with crusty French Bread and salad for a delicious meal.