Potato and Ham Soup
Ingredients
5 pounds Russet baking potatoes, cur into 1-inch cubes
1 thick slice of cooked ham, cut into small pieces (not country ham - too salty)
1/2 cup butter
salt and pepper
1 cup half-and-half
1/2 cup sour cream
Instructions
1. Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin).
2. Cover and bring to a boil; then uncover and cook over medium-high heat for 20 minutes.
3. Reduce the heat and add the ham and butter. Season with salt and pepper to taste.
4. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time.
Comments
Easy, but wonderful!