Potato and Ham Soup
Recipe from Smithfield

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.

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    2   cups 
    of Smithfield Ham (any ham will work except Smithfield Country Ham, which is too salty), cut into small pieces
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    5   pounds 
    Russet baking potatoes, peeled and diced
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    1/2  stick 
    of butter
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    Salt and pepper
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    1   cup 
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    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.
Serving Suggestions

Serve with warmed Italian bread and salad of mixed greens.
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