Creamy Potato and Ham Soup

Potatoes, ham, onion and chicken bouillon are cooked together and enriched with whipping cream for this slightly smoky-flavored soup.

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Ingredients:

• 12 cups diced russet potatoes (about 4 lbs potatoes)
• 8 cups water
• 6 chicken bouillon cubes
• 3/4 tsp garlic powder
• 1/2 cup chopped onion
• 2 1/2 tsp salt (or to taste)
• 3/4 tsp white pepper
• 3 cups cubed smoked ham
• 2 cups heavy cream

Method

1.Combine potatoes, water, bouillon, and garlic powder in large stockpot. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until potatoes are very mushy, stirring occasionally, about 20 minutes. 2.While the potato broth begins to simmer, remove about 2 cups of the broth and place in a blender with the chopped onions. Blend until onion is pureed and integrated in the broth. Return liquid to stockpot. 3.Add salt, pepper, and ham to stockpot to continue cooking with the potatoes. 4.When potatoes are very mushy and broth has thickened, add heavy cream. Stir until thoroughly combined. Heat through.

Notes: If soup is too thick, more cream can be added to thin it down.

Number of servings: 6-8

Submitted By: Kristi Tolman
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