Here is one of the recipes I brought to the relationship already perfected. Potato Soup. It’s great for a cool fall day. It’s wonderful in the dead of winter. We even eat it when it’s 100 degrees outside (and too hot to stand in front of an open fire to grill!). It’s just awesome.

I had a potato soup recipe, made with potatoes and leeks, with sour cream and chives as a garnish. It was much thinner than this – and meatless. While it is good, I can honestly say that this is better.
Ingredients

• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 4 cups chicken stock
• 1/2 lb cubed ham
• 1 tablespoon seasoned salt
• 1 teaspoon ground pepper
• 1 teaspoon paprika
• 8 medium potatoes
• 4 cups milk
• 8 heaping tablespoons flour

Preparation

1. Chop the onions and garlic
2. Peel and chop the potatoes into small cubes
3. Mix the flour and milk into a paste

Instructions
Sautee the onions and garlic in oil for about 5 mins, or until soft and translucent, on high heat. Add chicken stock, ham, salt, seasoned salt, pepper, and paprika. Bring to a boil. Add potatoes. Boil for 10 mins or until potatoes are tender, on high heat. Add milk and flour mixture. Stir frequently until soup begins to boil, about 5 mins. Serve hot. Try it with cheese, sour cream, and chives.