The kids have had colds this week, so they begged for soup tonight. One of my favorite, easiest soups to make is potato soup. This soup is easy, rich, creamy and soothing. And it’s quickly made from stuff that I almost always have on hand.
- 6-7 medium potatoes, sliced into 1/2 inch chunks (you can use thin skinned Yukon Gold or red potatoes with the skin on. Russets work well, but you probably will want to peel them)
- 1 cup sour cream
- 1 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup cubed ham
Place the potatoes in a large Dutch oven. Just cover them with water and cook them until fork tender, for about 20 minutes. Don’t overcook them or they will start crumbling when you stir in the other ingredients.
Don’t drain the potatoes. To the cooking water, add the onion powder, salt, sour cream and garlic powder. In a lidded jar, combine the milk and the cornstarch. Shake together to combine and then pour it into the pot.
Cook over medium heat, stirring occasionally, until thick and bubbly, about 5 minutes.
Stir in the ham.
Garnish with shredded cheddar cheese, if desired.
Serve on a chilly fall evening. Cornbread or homemade biscuits are great along with this soup.