Ingredients
8 -10 medium potatoes
1 lb cooked ham
2 cups water
2 (12 ounce) cans evaporated milk
1 (15 1/4 ounce) can whole kernel corn
2 (4 ounce) cans mushrooms
12 teaspoon black pepper
12 teaspoon salt
1 pinch paprika
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Peel and cube potatoes and ham into 1 inch squares, add to a large pot or large slow cooker, add 2 cups of water, and 2 cans of evaporated milk, add mushrooms and corn, sprinkle with salt, pepper, and paprika. Cover and cook on low for slow cooking until potatoes are soft. If you prefer faster method on stove top, medium heat for 2 hours stirring every 15 minutes or so as to not let it burn to the bottom of pot. When finished take out 2 cups of soup--not just the juice, but potatoes and all--put in a blender and puree. Add back into the soup for thickness -- When serving soup, place cubed Monterey jack cheese (it melts great in the soup) and some cut green onions to top it off -- .