5-6 cups of stock of your choice
3 regular potatoes
2 med.-large sweet potatoes
I always have a supply of stock in the freezer. Today the stock I pulled out (sort of like Russian Roulette). happened to be a ham hock stock I intended to use for pea soup, but oh well, it was already unfrozen and ready to use so I tossed the potatoes both sweet and regular and parsnips, all were peeled and washed and roughly chopped to be the same size. I cooked these until tender in the stock. Since my stock is already salted and peppered I didn't need to do anything else. But if you feel you need to, season to taste. I then mashed my potatoes and parsnip with a masher, just so there are bits and not hunks. I then tossed in 1 cup of chopped ham (also intended for pea soup) and Viola. When my husband comes home I'll whisk in 1/2 c. sour cream, re-heat and serve with my homemade cornbread. He's not getting anything else, I'm too sick to be waiting on him. and not to mention he should be cooking for me, once in awhile. Oh well I've trained him well enough that that's all he's getting. And now for the meal for my son, he doesn't do soup.