Hearty Potato Soup with Smoked Ham

Peel and coarsely dice the potatoes, carrot, and onion.

• ½ Onion, yellow (~ 1.4 oz)
• 8.8 oz Potatoes (w/o skin)
• 1 Carrot (~ 3.4 oz)

Heat the canola oil in a pot over medium heat and fry the vegetables until the onions turn translucent.

• 1 tsp Canola oil

Stir in the vegetable broth, cover with a lid and let simmer for approx. 15 minutes until the potatoes are cooked.

• 2 cups Vegetable broth

Turn the heat off, blend the soup with an immersion blender and season with salt and pepper.

• Salt
• Black pepper

Dice the ham. Heat the canola oil in a non-stick frying pan over medium heat and fry the ham until golden brown and crispy.

• 1.4 oz Ham, smoked
• 1 tsp Canola oil

Chop the parsley. Serve the potato soup in a bowl and top with the smoked ham and parsley.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)

Enjoy your meal!