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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This soup is a very filling delight... My Papa made this for me when I was younger, and my mother later passed this recipe down to me with a few added ingredients of her own. Great to serve on a chilly day. Ingredients:
8 -10 medium potatoes |
1 lb cooked ham |
2 cups water |
2 (12 ounce) cans evaporated milk |
1 (15 1/4 ounce) can whole kernel corn |
2 (4 ounce) cans mushrooms |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1 pinch paprika |
Directions:
1. Peel and cube potatoes and ham into 1 inch squares, add to a large pot or large slow cooker, add 2 cups of water, and 2 cans of evaporated milk, add mushrooms and corn, sprinkle with salt, pepper, and paprika.
2. Cover and cook on low for slow cooking until potatoes are soft.
3. If you prefer faster method on stove top, medium heat for 2 hours stirring every 15 minutes or so as to not let it burn to the bottom of pot.
4. When finished take out 2 cups of soup-not just the juice, but potatoes and all-put in a blender and puree. Add back into the soup for thickness -
5. When serving soup, place cubed Monterey jack cheese (it melts great in the soup) and some cut green onions to top it off - .
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