Recipe information
Yield
serves 10-12
Ingredients
5 pounds Russet baking potatoes, cut into 1-inch cubes
1 thick slice of cooked ham, cut into small pieces (not country ham, which is too salty)
1/2 cup (1 stick) butter
Salt and pepper
1 cup half-and-half
1/2 cup sour cream
Preparation
Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time. I promise that everyone will want the recipe (men more than women)!
