Recipe: Potato Soup with Ham and Scallions

POTATO SOUP WITH HAM AND SCALLIONS

3 tablespoons butter
3 onions, chopped
4 pounds baking potatoes (about 8) peeled, quartered lengthwise, and cut into 1/4-inch slices
3 cups chicken stock (or canned low-sodium chicken broth)
1 1/2 cups water
1 1/2 teaspoons salt
6 ounces baked ham, cut into 1/4-inch dice
4 scallions, including green tops, cut thin slices
1 1/2 cups light cream
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley

In a large pot, melt the butter over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.

Add the potatoes, stock, water, and salt and bring to a boil. Reduce the heat and simmer, covered, until potatoes are tender, about 20 minutes.

Add the ham and scallions and cook until the potatoes are very soft, about 10 minutes. Add the cream, pepper, and parsley and bring just to a simmer, stirring.

Servings: 6
Source: Soups and Stews by Food and Wine Magazine