Alright, let’s get down to business and make some good ol’ potato soup with ham, just like how I used to make it back in the day. No fancy stuff, just plain and simple, the way it oughta be.
First off, you gotta get yourself some taters – them baking potatoes, the big ones, about five pounds or so. Peel ‘em good, and then chop ‘em up into little pieces. Don’t need to be perfect, just small enough to cook through. I always say, the chunkier the better, gives it some somethin’ to chew on.
Now, grab a big ol’ pot, the biggest one you got. Throw them taters in there and pour in some water. Not too much now, just enough to cover them potatoes. You put in too much, and your soup’s gonna be thin as water, and nobody wants that. We want a hearty soup, somethin’ that sticks to your ribs.
Put that pot on the stove, cover it up, and let it boil. You’ll know it’s boilin’ when you see them bubbles comin’ up and that steam startin’ to puff out. Let it boil ‘til them potatoes get soft, real soft. You can poke ‘em with a fork to see if they’re done. If they go in easy, they’re ready.
While the taters are cookin’, you gotta get your ham ready. You need about two cups of ham, all cut up into small pieces. Now, you can use any kind of ham you like. I usually use leftover ham from a big dinner, or sometimes I just buy a piece at the store. Just make sure it’s cooked already, ‘cause we ain’t cookin’ it much in the soup.
- Once them taters are soft, it’s time to add the rest of the stuff.
- First, throw in that ham.
- Then, you need some butter, about half a stick. That’s four tablespoons for you city folks.
- And don’t forget the salt and pepper. Now, I don’t measure this stuff, I just sprinkle it in ‘til it looks about right. You gotta taste it as you go, that’s the only way to know for sure.
Stir it all up good, let it simmer for a bit. That means let it cook on low, just a little bubbly. This lets all them flavors mix together, makes it real tasty.
Now, for the creamy part, you need some half-and-half. A cup of that should do it. And if you want it extra creamy, you can add some sour cream too, about half a cup. Stir it in good, and let it heat through. Don’t boil it too hard after you add the cream, or it might curdle.
And that’s about it. Your potato soup with ham is ready to eat. Serve it up hot, maybe with some crackers or a hunk of bread. It’s good for a cold day, or any day really. Fills you up good, and it’s easy to make, even for an old woman like me.
This ain’t no fancy restaurant food, mind you. It’s just good, honest home cookin’. The kind that sticks to your bones and warms you from the inside out. Just like how my mama used to make it, and her mama before her. It’s a recipe that’s been passed down for generations, and now I’m passin’ it on to you.
So go on, give it a try. You won’t be disappointed. And don’t be afraid to add your own little touches, too. That’s the best part about cookin’, makin’ it your own.
Maybe you like a little more ham, or a little less. Maybe you want to add some onions or celery. It’s all up to you. Just remember to taste it as you go, and don’t be afraid to experiment. That’s how you learn to be a good cook.
And most importantly, don’t forget to enjoy it. There’s nothin’ better than a warm bowl of homemade soup on a cold day. It’s like a hug from the inside out.
Tags：[Paula Deen, Potato Soup, Ham, Soup Recipe, Easy Recipe, Comfort Food, Home Cooking, Hearty Soup, Dinner, Winter Food]