- 5 pounds of potatoes, peeled and quartered (if you are using red potatoes you can keep the skin on if you like potato skin in your soup).
- 1 onion diced
- 1 Stick of butter
- Chopped ham
- Salt, Pepper, Garlic to taste
- Milk
Boil potatoes and onion for about twenty minutes.
Drain (but save the water)
Put the potatoes and onion back on the stove top and add about 2 cups of the potato water back into the pot
Add 1 stick of butter
Mash the potatoes to the desired consistency. The more you mash the smoother the soup will be.
Add chopped ham and salt, pepper, and garlic to taste.
Then add milk, until you reach the desired consistency.
Cook on the stove for about 10 minutes and then serve.
Garnish with cheese.
Don’t throw away the extra potato water, use it instead of water to bake your next loaf of bread. Your loaf will be amazing!
This is not the bread pictured with the soup, this is our potato bread for French toast.
This is a great way to use up leftover Easter ham if you still have some hanging out in your freezer.
The bread pictured with the soup is whole wheat rosemary asiago bread.
{ 10 comments… read them below or add one }
I love potato soup! Yum!
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I’ve never made mashed potato soup before. That looks easy and good. I think I would be tempted to throw a couple cups of cheese in with it though!
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Sounds delish!
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That sounds delicious! We have a TON of left over ham!
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I have never had that before, looks delicious though!
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Looks like a cool meal.
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Sounds so yummy! Thanks for posting.
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Oh my word, that sounds good!
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We love potato soup here at our house, too!
I do the half-creamy half-chunky way by cutting large chunks and letting them fall apart some. 
I was wondering if you would be willing to change the link at the bottom so it goes directly to my post with the milk links?
Although, I am guessing that since this post is over a month old, not many people will be visiting back from the link today anyway. 
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This looks so yummy and creamy! Great recipe, and love the idea of using the water for potato bread.
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