I decided to make a baked ham. Not for any occasion, not because I had company. Not even because I like ham. Just because. It was really delicious. Smoky, salty and just perfect was the result.
Days later just perfect had grown quite old. I was pretty sure if I ate one more ham sandwich I would die. Death by ham. Not a bad way to go, but there had to be a solution.
Potatoes are always a good cure for what ails you. The absence of potatoes created a famine. That should tell you how impressive they are.
Ham and potatoes are a natural combination. The ham is salty, but the potato just soaks the sodium right up. This soup is really a great combination of flavors. The smokiness of the ham can be tasted throughout the soup and makes the potatoes and broth so rich and delicious. Not to mention, this can whipped up in about 20 minutes.
1 1/2 cups of ham, cubed
2 tablespoons of butter
1/2 onion, diced
1 clove garlic minced
3 medium russet potatoes, cleaned and chopped
2 12 ounce cans evaporated milk
12 ounces of milk
salt and pepper to taste
Start by sauteing the ham in the butter over medium heat. I like to use a heavy bottomed sauce pan for this. After the ham chunks get a slight sear on the outside, add in the onions and garlic.
Let this sweat for just a few seconds before adding the potatoes. If you wish, you can peel the potatoes, but I rarely feel the need to peel potatoes. Add these to the pan and let them saute in the butter for a few seconds.
Add in the evaporated milk and regular milk and stir the pot. Cover this slightly and let the soup cook until the potatoes are tender. I add a heavy hand of salt and pepper at the end to add extra flavor.
If this or any other soup seems a bit weak or just needs a little extra something in the broth, add just a teaspoon of chicken base and it will make a world of difference.