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.

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Comments (8) Post Your Comment

colonelswife
Delicious! I've been looking for a good potato soup recipe, and to use up the leftover ham. This had such a good taste. I added some velveeta cubes too.....Big hit with my family! Thanks Paula....luv ya dear! Oh...and by the way, I used a whole stick of butter too...!

alliemontez
Great recipe and not so difficult to prepare. In order to make it even tastier I added a few slices of jamon iberico de bellota - aka iberico ham or pata negra- thinly cut. Because iberico has a strong and delicious flavor you do not need much, only 50 grams or 1.8 OZ for four people added once the soup is finished.
You can buy your jamon iberico at BuyJamon.com
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titus2mom
My whole family loved this, and that is not an easy task! We added only 1/2 stick of butter as the recipe indicates, and we added some leftover corn. My youngest daughter mixed some cheddar cheese into her soup. Such an easy recipe with so many variations!

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