Creamy Ham Soup

For a different twist on a hot winter stew, this creamy ham stew offers a wonderful option. It is really simple to make, but the combination of flavors is a delightful surprise that has people asking for seconds (and thirds!) and stroking my ego with endless praise.

Note: I never make anything the same way twice, so what I am presenting here is the basic recipe. You can put in as much or as little of the spices as you want. Taste it along the way to decide what and how much best suites your palette. I recommend the measurements listed first, then after a couple of hours simmering, you can begin to play with the flavors.

Also, instead of the cream, you can use a can of coconut milk. You can also add a little lime juice for a trace of refreshing surprise.

Ingredients

1 quart chicken broth

2 potatoes, peeled and cubed

3 medium carrots, peeled and cut into large chunks

1 onion cut into square-ish chunks

2 T Real butter (salted)

1 cup heavy cream

2 cups diced ham

1 - 2 handfuls of fresh spinach

1 - 2 teaspoons Curry powder

½ teaspoon chili powder

Basil (1 bunch of fresh leaves or 1 teaspoon dried basil leaves)

3 tablespoons soy sauce

Directions

In a heavy pot, stir fry the onions in the butter until soft.

Add the broth. Add the potatoes and carrots and cook over low heat for awhile (20 - 30 minutes). Add the ham and the spices and simmer all afternoon (or at least 30 minutes).

When you are about ready to serve, slowly add the cream stirring the whole time. Then add the spinach. When the spinach is all cooked down, you are ready to serve the soup. Serve with steamed rice, fresh hot bread, or tasty crackers.