📋 Ingredients (Table Format)
Ingredient Amount
Unsalted butter (or bacon grease) 2 tablespoons
Onion (medium, diced) 1
Garlic (minced, optional) 2 cloves
Diced potatoes 4 cups (about 4 Russet or Yukon Gold)
Diced cooked ham 2 cups
Chicken broth (or water) 3 cups
Salt 1 teaspoon (adjust to taste)
Black pepper (ground) ½ teaspoon
Optional add-ins Bay leaf, chopped parsley, ¼ cup heavy cream
🔪 Instructions
1. Sauté the Aromatics
In a large Dutch oven or heavy pot, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook another 30 seconds.
2. Add Potatoes and Ham
Stir in diced potatoes and ham. Let cook for 2–3 minutes to lightly brown and deepen flavor.
3. Simmer It All
Pour in broth to cover the potatoes. Season with salt and pepper. Add a bay leaf if you like. Bring to a boil, then reduce heat and let simmer, covered, for 25–30 minutes.
4. Thicken (Optional)
Use a spoon or potato masher to gently mash some of the potatoes right in the pot. Add a splash of cream for extra richness if you’re feeling indulgent.
5. Final Touches
Remove bay leaf. Taste and adjust seasoning. Serve hot, topped with chopped parsley for a fresh pop.
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