Ham & Tater Soup
Ham & Tater Soup
from The CattleQueen at PineCreekStyle
Ingredients:
- 6-7 medium russet potates, diced with skins on
- 1 cube of Knorrs chicken broth
- water, enough to cover potatoes in the pan, plus more as needed
- 1 1/2 cups of cube cooked ham
- 1 heaping cup of peas
- 1 - 8 ounce tub of cream cheese, plain or garlic & chives
- 3-4 cloves of roasted garlic, chopped
- 1 medium yellow onion, chopped small
- 1 cup of jack cheese, cubed small
- Season with White Pepper & Garlic Salt to taste
- In a stock pot place the onions, garlic and potatoes
- Cover with water to about an inch or two above the veggies
- Place the Stove burner on medium to cook
- After the potatoes have cooked down some, mash gently with a masher or fork, keep cooking
- Add the ham & peas
- Add the cream & jack cheese, reduce to a lower temp, stir occasionally to blend
- Season with white pepper & garlic salt to taste
- Cook until veggies are tender and soup has thickened
XO
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