1large yellow or white onionchopped (about 2 cups)
6cupswater
4teaspoonchicken base I use Better Than Bouillon brand
3cupspotatoes - I like to use yukon gold or russetpeeled and roughly diced
2cupscooked ham (leftover spiral cut ham, bone-in ham, ham steak or bone-in ham steak) roughly chopped into small cubes, ½ inch
½teaspoondried basil
black pepperto taste
1 ½cupsheavy whipping cream
¾cuppotato flakesregular or buttery flavor
green onionschopped for garnish *optional, but recommended
Do not salt until you taste the final soup! You may not need any salt.
Instructions
In a large pot over medium-low heat cook the onion in the oil until they become translucent.
Add the water, chicken base, and potatoes to the onions. Cook over medium-high heat until the potatoes are fork tender, about 15 minutes.
Lower heat to medium-low and add the ham, dried basil, and pepper. Cook for 5 minutes.
Whisk in the cream.
Slowly whisk in the potato flakes. Continue to cook for an additional 5 minutes.
Serve garnished with green onions.
Notes
To Make Ahead: Prepare completely, cool, and store in the fridge for up to 2 days. To serve slowly warm on the stove over medium low heat, stirring occasionally, making sure it does not come to a boil.You may need to add a little liquid (milk or chicken stock) as it will thicken in the fridge.