Sunday, September 9, 2012

Potato and Ham soup

This is our family favorite of soups during the fall and winter season.  I tend to have Soup Sundays when the Fall season kicks in and since it is only in the high 60s today I though why not start today!!  Now it does make a rather large pot but very great for left overs.

5 lbs Russet Baking Potatoes *cut into cubes*
2-3 cups of cubed ham *or however much you like*
1 Stick of butter
Salt and pepper to your taste
1 Cup of Half & Half
1/2 Cup Sour Cream

 Place the potatoes in a large pot and add enough water to just cover them.  Cover and bring to a boil then uncover and cook over med-high heat until they are soft.
Reduce heat and add the ham,butter,half &half, and sour cream.  Take a hand potato smashed and smash them in the pot  * I like my soup creamy rather than chunky*
Then add your salt and pepper to taste

*If you put to much water in and it is a little watery put some potato flakes in until it gets to the consistency you want it*

Keep warm over low heat until ready to serve


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