Monday, December 10, 2012

My friend Jen's Potato and Ham Soup

This one is super simple to make and you boys all love it! In fact... It's dang cold outside today and I am off to whip up some of this soup before the kiddos are up. 


  • 2 pounds russet potatoes pealed and diced into bite sized chunks (chunk them in “like” sizes so you get even cooking)
  • 1-2 slices breakfast ham or thick cut ham from the store. Cube.
  • 1 large box of regular velvetta
  • Salt
  • Pepper


  • 1
    Fill stock pot half way with water. About 1 1/2 to 2 qts.
  • 2
    Turn on heat to high and add to this your diced potatoes. Cook until fork goes through without meeting resistance but not mush. Remove from heat. DO NOT DRAIN Add cubed ham. Add the entire block of velveta that has been cut in 2 inch cubes. Stir utnil cheese is melted.

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