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
Honey Tips
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Directions
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.
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.
