Potato & Ham Soup

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


We just got over the last wave of summer, and the chilly nip has definitely settled in the air for good for the rest of the year. I'm finally at peace with the season change and am embracing all the goodness that fall has to offer. Chunky sweaters, cute boots, apple picking, hot tea, and warm soup. I could eat soup year round, but Jason is not a fan of me cooking it often in the summer months. He's always so sarcastic when I tell him soup is for dinner during the summer. "Mmm. Nothing beats a steaming bowl of soup on a 90 degree day!" Now that we are into the temps that he can tolerate, soup isn't quite an issue for him anymore. Potato soup is a family favorite here, and Mariah was just complaining that the college dining court's soup isn't as good as the one that I make at home. I admit, I make a mean bowl of homemade potato soup! After her rant, I had a hankering for some myself, but mine is cream based and I am trying to shed a few pounds before the holidays, so it has been taken out of the recipe rotation for now. Searching for an alternative recipe, I found this Potato and Ham Soup recipe on Golden Blossom Honey. Made with broth instead of cream, it sounded delicious and would save me a few calories.

I was intrigued with the addition of tomatoes into the dish because I have never used them in my potato soup before. I loved the contrast that it brought along with the honey, making it a great combination of savory and sweet with each bite. This would be a great dish to use up your leftover holiday ham in, or if you don't have any of that, I bought the prepackaged ham cubes from the store for an easy addition. Of course, I made myself a bowl without any ham at all, but the rest of the family loved it as is. 

Ingredients

1 (2 pint, 14 ounce) can low-salt chicken broth
2 1/2 pounds russet potatoes, peeled and sliced
5 cloves garlic, peeled and halved
2 bay leaves
2 Tablespoons olive oil
1 large onion, chopped
4 Tablespoons ham or prosciutto, finely chopped
2 plum tomatoes, finely chopped
1 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon dried basil

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What is your favorite flavor of soup?