We absolutely love a spiral-cut ham! Usually there's not much left to make anything out of, but this time I snatched it before too much was gone to make this soup. :) This soup is easy to throw together and has a lot of flavor! I usually add corn to make this more of a chowder. I have also doubled and tripled this recipe to take to church dinners or pot lucks in my really big blue speckled soup pot. In the chilly Fall & Winter months, this is a staple!
1In a large stock pot, saute the onions in the olive oil until translucent and starting to turn golden brown.
2Add in the water, milk, butter, salt, pepper & parsley.
3Add in the potatoes & ham.
4Bring to rolling boil for 10 minutes.
5Add in the corn, broccoli (if using) and then the thickener of your choice. (I prefer to use the roux)
6**To make a simple Roux: In a small saucepan, melt 3 Tbsp butter. Add in 3 Tbsp flour. Whisk until smooth, thickened & slightly golden. Add in a little milk, blend well, then add to the soup to thicken.
7Lower heat and simmer until potatoes are soft and broth is creamy.
8Add in the shredded cheese (if using). Stir until cheese is melted through. Serve.
9*Note: Sometimes, when I make this I don't use the broccoli, but I add it in when reheating it for another meal. The soup tastes great either way.