This soup was a last minute quick fix that turned out so well that leftovers were thoroughly enjoyed. This time making potato soup, I added a few sweet potatoes that needed to be used up and was pleasantly surprised at what a nice flavor they added to everything. I also added some leftover kale since I am always trying to sneak more veggies and greens into my kids' diet in ways that they do not notice them as much.
1 large onion or 2 medium onions, diced
2-3 large celery stalks, sliced
2 cups chopped kale
5 large potatoes, cleaned and diced (peels left on if desired)
3 medium sweet potatoes, peeled and diced
8 - 16 oz. ham, diced (may use more or less if desired)
2-3 tsp Adobo seasoned salt (adjust to taste)
1/4 - 1/2 tsp black pepper
2 Tbsp dried parsley
8 cups water (approximately)
4-6 hard boiled eggs, diced
1/2 - 3/4 cup cream or 1 can of evaporated milk
In a stockpot, sauté onions, celery and kale in a couple tablespoons of butter or oil. After onion is translucent, add in the chopped potatoes, ham, salt, pepper, parsley and water. Bring to a boil and then reduce heat slightly, cooking until potatoes are soft. When finished, add in the hard boiled eggs and cream or evaporated milk. May mash the potatoes to desired consistency with a potato masher or handheld blender.