Potato Soup with Country Ham

Winter has the best recipes. I love nice, hardy, thick and yummy soups, especially when it's cold outside. I also love this particular soup because I was able to whip it together with ingredients I already had. (I purposely bought a large ham for Christmas, then sliced off what we didn't eat and put it in freezer bags in the freezer for future use...and PERFECT for this recipe. I made this when my sister came to visit. We agreed it wasn't the same as my dad's secret recipe for potato soup, but in many ways, I liked this one better. Give it a try!!



Potato Soup with Country Ham

6 Tbs. butter
3 green onions, thinly sliced
6-8 oz. ham
1/2 c. flour
3 c. chicken or vegetable broth
4 c. finely diced peeled potatoes
1 Tbs. fresh parsley or 1 tsp. dried
2 tsp. fresh chopped chives (opt.)
Freshly ground pepper
2 c. half and half or 1% milk
1 c. shredded sharp Cheddar or mozzarella
Salt to taste

1. Heat butter in a large saucepan over medium-low heat. Add sliced onions and ham. Saute, stirring frequently until onions are tender.

2. Add flour and stir until well blended. Add broth and stir over medium heat until thickened and bubbly.

3. Add potatoes and bring to a simmer. Reduce heat, cover and simmer until potatoes are tender, about 20 min. Add parsley, chives and salt and pepper to taste.

4. Add half and half or milk and shredded cheese. Stir until cheese is melted. Serve immediately.

My Tips:
- I would use mozzarella cheese in the soup and then top with Cheddar cheese. Yum!