Put first 5 ingredients into large saucepan. Saute vegetables until onion is soft and clear. Add potato, ham, chicken stock, salt, pepper and parsley. Bring to a boil. Cover and simmer until veggies are cooked. Stir occasionally. Stir in milk and heat without boiling. Garnish with grated cheese. Makes 8 to 10 cups.
Source: This recipe comes from our Church Cookbook and is a nice all in one dish on a cold winter night with extras to pack along for lunch!
By Faith from Lynden, WA
This hearty soup was just as the name implied! I made the recipe almost completely as written (subbing half and half for milk and therefore using more broth to compensate for the added richness), but I did use a tater masher to thicken it up and break up the potatoes after it was cooked.
My husband complimented this soup, saying it was a big improvement over "regular" potato soup. I agree. It was filling and delicious. Thanks for posting this recipe!
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