Instructions: The following recipe is a simple soup recipe that could be adjusted to feed a large group providing a sustaining and satisfying meal when complemented with crusty bread and a vegetable salad, for example.

3 medium potatoes or 3 cups frozen diced hash brown potatoes Ham or other meat (3/4 pound fully cooked ham)

1 1/2 cups broth (chicken or vegetable)

2 cups sliced carrots or 2 cups chopped red or green sweet peppers 1/2 cup chopped onion or 1 1/2 teaspoons minced or diced onion or 1/2 teaspoon onion powder
1 teaspoon herbs (dried basil, thyme, marjoram or Italian seasoning, crushed)

as
desired
3 cups milk (use reconstituted nonfat dry milk to save money)

2 tablespoons cornstarch or 1/4 cup all-purpose flour 1/4 cup snipped parsley or 2 tablespoons dried parsley, optional

If using fresh potatoes, scrub potatoes. Peel potatoes, if desired. Chop potatoes into small cubes. Chop ham into 1/2 inch cubes. Set aside. Combine potatoes, broth, carrots or peppers, onion and herbs. Bring to boiling. Reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender.

Stir together milk and cornstarch or flour. Add ham, milk mixture, and parsley, to potato mixture, stirring constantly. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.