I found the recipe for this deliciously-simple soup the day after Thanksgiving.
We had served ham, as well as turkey, and I had ham to use, so it seemed perfect.
I had all of the ingredients on hand, too!
2 cups diced ham
1 cup diced onion
1 large carrot, diced (I chopped up some baby carrots.)
7 cups diced potatoes
5 cups chicken broth (or boullion cubes for making it)
1 cup 2% milk
1/2 cup sour cream
salt and pepper to taste
First, chop the veggies.
Keep the potatoes in water to prevent them from turning brown as you dice.
Put the potatoes, ham, onions and carrots in the crock pot.
Pour chicken broth in
(or dissolve five teaspoons of chicken bouillon cubes in hot water and pour over vegetables).
Cover the pot and cook for three hours on high or seven hours on low.
If you like your soup a little bit thicker, pull 2-3 cups of the cooked potato out
after the three hours.
and mash it, adding salt and pepper to taste.
Then mix it back into the crock pot,
along with the milk and sour cream.
Cook 15 more minutes.
Serve with bread and a salad.
Serves about six.
Mr.4444 is gone tonight, but all three kids loved it!