Tuesday, February 5, 2013

Hawaiian Potato Soup: dinner experiment turned yum

 
I stood in the kitchen the other night with loads of leftover ham to be used for that night's dinner, but with no plan for it.  We love soup around here, so I quickly decided on it.  It's easy to make and it goes a long way to feed the family.
 
 I'm not one to post recipes, or make up my own too often - but this one was a real crowd-pleaser, so I thought I'd share!  It was so satisfying to experiement and have it actually turn out so deliciously.  Let me know if you make it!
 
 
Hawaiian Potato Soup

 
Serves 10
 
In a soup pot, melt:
4 T butter
1 T olive oil
 
Add:
4 cups chopped, cooked ham
6 med. potatoes, peeled and diced
1 cup canned pineapple, chopped along with a bit of the juice
4 cups chicken broth
1 can coconut milk  (I used Parrot brand.)
2 T shredded parmesan
a few saffron strands (optional)
1/2 tsp curry powder
a sprinkle of oregano
salt & pepper
 
Boil until potatoes are soft.  Mash some of the potatoes to give it a creamier texture. 
 
Enjoy! 
 
 


 
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