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Potato Soup, Not the Artsy Fartsy Throw In The Blender Kind.
Description:
This is the style of potato soup I grew up with. It's thick and creamy with chunks of potatoes and ham. My mother always thickened hers by adding a flour slurry but I like my way just a wee bit better. I make it every St. Patrick's Day. I slow cook it in the crock pot all day and serve it in home made bread bowls.
Ingredients:
5 medium sized Russet potatoes, peeled, quartered and diced into 1" cubes.
2 half inch slices of ham, diced
1 medium onion diced.
2 cloves of minced garlic
1 tablespoon of chicken base
water to cover potatoes
1 can of evaporated milk
1 Packet of sour cream and chive instant mashed potatoes
Salt and Pepper to taste
Directions:
In a crock pot, add potatoes, ham, onions and garlic. Add enough water to cover the potatoes. Add the chicken base, evaporated milk, salt and pepper. Set the crock pot on low, cover and walk away.
6-8 hours later, add the Sour Cream and Chive Instant Mashed Potatoes and stir. Cover. I make home made bread bowls for this soup and I usual bake them about now, lol. After the bread bowls are baked, I cut off the top, remove the soft crumb center and fill the bowl with the soup. Cap it with the bread top and serve.
Enjoy
IC
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Originally Posted by Cook Chatty Cathy
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