I’ve mentioned my Grammy before and how I inherited a lot of cookbooks when she died, but (obviously) I had another grandmother. She was also a fabulous cook, and I inherited a lot of her old cookbooks too. I was thumbing through looking for something to fix for dinner, and I ran across a delicious-looking potato soup recipe that I thought we all might enjoy, so I gave it a try after tweaking it slightly to suit our tastes and the fact that I had some leftover ham I wanted to add in.
I thought it was wonderful. My husband thought it was okay, and the kids wouldn’t even try it! Well, that’s not entirely true. The four-year-old took one bite and said it was, “Yummy,” but then she asked for a hot dog. 🙂
Here’s the recipe for my yummy, hammy potato soup.
- ½ lb cooked ham steaks, diced
- 6 small baking potatoes, peeled and diced
- 1 10.75-ounce can Campbell's condensed potato soup
- ⅓ cup all-purpose flour
- 3 cups chicken broth
- 1 cup water
- 2 cups half-and-half
- 2 tbspns white wine vinegar
- 1 tbspn extra virgin olive oil
- 1 stick of butter, sliced
- 2 tsps parsley
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1 tsp onion powder
- 1 tsp garlic
- In a large Crock-Pot, pour in chicken broth, water, half-and-half, and white wine vinegar.
- Stir until combined.
- Add in the flour, parsley, salt, pepper, onion powder, garlic, and bay leaf.
- Stir well.
- Stir in the diced ham and potato.
- Layer the sliced butter over the top of the soup at regular intervals.
- Cover and cook over low heat for 8-10 hours.
- Remove bay leaf before serving.
This is a very filling soup, so you’ll want to serve it with something light, like a green salad. And be prepared to store the leftovers. To me, though, that was the best part of making this soup, because I think it tastes even better a day or two later!