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Chef John's Ham and Potato Soup
July 10, 2012

We eat a lot of soup because it's the perfect way to camoflauge vegetables for my picky husband. He devoured this recipe. I did make some changes for a soup we'd be more accustomed to eating. First, I used chicken broth in place of the water, added another 1/2 pound of potatoes for a thicker soup, and added other herbs/spices such as parsley, paprika, onion powder, and just a tad of chopped jalapenos. (Hey it's TX, we live spicy) ;) great soup and a delicious meal!

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