Potato and Ham Soup
If you've got leftovers from your Smithfield spiral ham, this simple, hearty soup will do them justice - and can even be prepared in your slow cooker.
Serves: 8
Cook Time: 30 Minutes
Ingredients
- 2 cups of Smithfield Ham (any ham will work except Smithfield Country Ham, which is too salty), cut into small pieces
- 5 pounds Russet baking potatoes, peeled and diced
- 1/2 stick of butter
- Salt and pepper
- 1 cup half-and-half
- 1/2 cup sour cream
Steps
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). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time.
Serving Suggestions
Serve with warmed Italian bread and salad of mixed greens.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.