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.

Click to Watch Recipe Video

Potato and Ham Soup

smr22
This is indeed the best potato soup recipe I have ever tried. I shared ith with my 67 year old neighbor (who is an excellent cook) and she just praised me over & over. I was ecstatic. Now everytime I make it I share with her. ENJOY!!!!

purplestardust101
Now THIS sounds YUMMY!!! ; )
Will definitly try this one!!

livedinthe80s
I have made this soup many times and it seems to keep getting better and better.