6 C cubed peeled potatoes
1 C diced onions
2 T oil
¼ C tapioca flour
1-2 C chopped ham
1 t chicken base
3 C chicken broth
12 oz milk
9 oz fresh spinach, chopped
½ t salt
¼ t pepper
1 C shredded cheddar

Cover the potatoes with just enough water to cook.  Boil until softened.  Cook onions in oil until softened.  Stir in the flour, gradually add chicken broth.  Cook until it begins to thicken.  Add ham and milk and continue to cook.  When potatoes are softened, add to big pot along with everything else.  If the potato water has cooked off some, just dump it in with the potatoes.  This will help thicken the soup.  Whirl a bit with the immersion blender.  We think it’s best with some chunks left.  

It  makes about 10 servings.

This recipe brought to you by your kitchen friends at the Latigo Dude Ranch.