Potato and Country Ham Soup

Updated: Jan 21


1 Tbsp unsalted butter

1 onion, diced (about 1 ¼ cups)

1 celery stalk, diced (about ½ cup)

1 garlic clove, minced (about ½ tsp)

1 quart chicken broth

2 yellow or white potatoes, peeled and diced (about 2 cups)

1 sprig fresh or ½ tsp dried thyme

1 cup diced country ham

East To West Spices Required

2 Tbsp Ultimate Spice (or Ultimate Spice Low Sodium)

1. Heat the butter in a soup pot over low heat. Add the onion, celery and garlic stirring until they are evenly coated. Cover the pot and cook until the vegetables are tender (about 6-8 minutes).

2. Add the broth, potatoes, and thyme. Simmer the soup until the potatoes are tender enough to mash easily (about 20 minutes).

3. Remove the thyme and discard. Puree the soup. Return the soup to the pot and bring to a simmer.

4. Add the diced ham and simmer (about 12-15 minutes) or until all the ingredients are tender.

5. Season with Ultimate Spice. You may add more as desired to taste. Serve the soup in heated bowls.

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