Potato And Ham Soup

Thick and flavorful, there's no cream needed in this hearty and satisfying soup.


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 teaspoon dried basil


Combine first 4 ingredients in a large pot. Bring to a boil. Lower heat and simmer for 35 minutes, or until potatoes are tender. Cool slightly.

In a food processor or blender, puree soup. Pour back into cooking pot.

Meanwhile, heat oil in a skillet. Sauté onion, add ham, tomatoes, honey and basil. Cook for 5 minutes, stirring occasionally. Stir into soup and serve.

Serves 4.

golden blossom honey product