For potato soup loving people out there...this one's for you.
This one is also for you who don't use recipes. Because I didn't use exact measurements for the most part. But really...broth, corn, ham, Parmesan, sour cream, potatoes...there's not much room to mess up here. Adding a few teaspoons too much ham won't make a difference. Too much potato? Nah. Too much cheese? Never. Above all...you can never add too much spinach. Too little, perhaps.
The more soupy you want, the more broth. The more creamy you want, the more milk and/or sour cream. The more textured and potatoey (making that a word) you want, the more you should mash up a bit of potatoes and water and pour that in as well.
Let your inner Ratatouille takeover + run wild and free.
You will need:
About 1 c. chicken (or veggie) broth
About 1/2 c. white cheddar cheese
About 1.5 to 2 c. milk
Tbs. butter
1 to 2 tbs. sour cream
Tsp. garlic
Parmesan cheese (to taste)
2-3 slices of Honey Baked Ham
Half to 1 c. chopped spinach (fresh or frozen)
1/2 to 1 c. corn
Pinch basil
Parsley
Half small to medium white onion
2-3 potatoes (silly me forgot to include POTATOES in the ingredient picture for potato soup)
Salt + pepper to taste
Add butter to a soup pot on medium heat. Chop up the onion and add in the onion and garlic to pot until onions soften.
While onions are softening, chop up the ham into bits and fry in a pan to crisp.
When onions are ready, stir in a bit of flour (1-2 tsp.) and then pour in milk and broth. Add in the corn and spinach.
Dice up the potatoes and add to the pot. Stir around and bring to a boil, the lower heat to simmer.
Cut up the cheese and chop the parsley. You may want to save a bit of parsley for garnish/topping later.
After simmering for a few minutes, add in the cheese, crispy ham, basil, and some parsley.
Continue to simmer adding salt and pepper to taste until potatoes soften and the soup reaches the consistency you would like! Serve in tea cups to avoid eating all at once.
Stay warm in all this rain!
A+D
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