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.


Potato and Ham Soup

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Ingredients
  • 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
    half-and-half
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  • 1/2  cup
    sour cream
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Directions
1.
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.
2.
Reduce the heat and add the ham and butter. Season with salt and pepper to taste.
3.
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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