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Categories:
yellow onion honey ham extra-virgin olive oil russet potatoes margarine onion powder onion salt salt pepper garlic salt tarragon milk water cornstarch
Viewed: 54 - Published at: 8 years agoIngredients
- 1 medium yellow onion, diced
- 1 (4 1/2 ounce) package 98% fat-free honey ham, diced
- 1 tablespoon extra virgin olive oil
- 6 large russet potatoes, peeled & diced
- 1/4 cup margarine (I use Imperial)
- 1 teaspoon onion powder
- 1 teaspoon onion salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons garlic salt
- 1 teaspoon tarragon
- 1 (12 ounce) can evaporated milk, with vitamin D
- water
- cornstarch
Method
- In a large soup pot, on medium heat saute diced onion and ham in olive oil.
- Add diced potatoes and just enough water cover and onion powder, onion salt, salt, pepper, garlic salt and tarragon.
- Bring to a roaring boil and allow to continue to boil @ med-high heat until potatoes are soft, approx 25 min, stirring frquently.
- Once potatoes have softened; simmer on low heat and evaporated milk stirring frequently.
- Add cornstarch/water mixture to thicken.
- Enjoy!
