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.
Recipe from Smithfield
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.
Serve with warmed Italian bread and salad of mixed greens.
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