Potato and Ham Soup 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
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. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
