– 2 pounds of potatoes, peeled and quartered
– 1 cup cooked ham, diced
– 1 medium onion, finely chopped
– 3 cups chicken broth
– 1 teaspoon of garlic powder
– 1/2 teaspoon of paprika
– Salt and pepper, to taste
– 2 tablespoons of unsalted butter
– Fresh parsley, chopped (for garnish)
Directions
1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes.
2. Toss in the diced ham and cook with the onions for an additional 2-3 minutes, just to let the flavors start melding together.
3. Carefully add the potatoes to the pot. Sprinkle over the garlic powder, paprika, salt, and pepper, giving everything a good stir to coat.
4. Pour in the chicken broth, ensuring that the potatoes are covered. If needed, you can add a little water to completely submerge the potatoes.
5. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let cook for about 20-25 minutes, or until the potatoes are tender.
6. Check the seasoning and adjust to your taste. If the broth is too thin for your liking, you can mash a few of the potatoes to thicken it up a bit.
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7. Serve hot, garnished with a sprinkle of fresh parsley.
Variations & Tips
– For a creamier texture, stir in a splash of milk or cream during the last few minutes of cooking.
– If you’re catering to a meat-free diet, you can substitute the chicken broth with vegetable broth and omit the ham.
– To add a little zest to the dish, squeeze in a bit of lemon juice before serving.
– Picky eaters in the house? Keep it simple with just butter, salt, and potatoes, serving the onions and ham on the side so everyone can customize their own plate.
– Leftovers can be easily reheated and often taste even better the next day as the flavors have more time to meld.
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