• 6 cups Potato Soup (recipe follows)
  • 4 oz Smithfield Diced Ham
  • 2 cups Crispy Potatoes (recipe follows)
  • ½ cup Horseradish Sour Cream (recipe follows)
  • Pinch of shredded cheddar cheese
  • 1 Tbsp cracked black pepper
  • 1 bunch scallions, sliced

Potato Soup

  • 1 stick butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 3 Idaho potatoes, peeled and chopped
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • 1 cup heavy cream

Crispy Potatoes

  • 10 fingerling potatoes
  • 2 cups white vinegar
  • Frying oil
  • Malt vinegar powder
  • Salt

Horseradish Sour Cream

  • 1 cup sour cream
  • ¼ cup prepared horseradish, liquid drained
  • Juice of 1 lemon
  • Salt and pepper, to taste



Diced Ham

Meal Course:

Dinner, Lunch

Dish Type:



  1. Put diced ham in Potato Soup and heat.
  2. Pour into bowls, and top each with Crispy Potatoes, Horseradish Sour Cream, Cheddar, cracked black pepper and scallions divided evenly.

Potato Soup

  1. In large pot, melt butter, and sweat onions and celery until colorless and soft.
  2. Add potatoes and chicken stock, and bring to simmer.
  3. Season with salt and pepper, and cook until potatoes are fully tender.
  4. Add heavy cream, and bring back to simmer.
  5. Puree soup in blender until fully smooth.
  6. Transfer to new pot, and reserve.

Crispy Potatoes

  1. Slice fingerling potatoes lengthwise very thin on a mandoline, and soak in vinegar for 2 to 4 hours.
  2. Remove from vinegar. Fry in 350°F oil until golden brown, and remove.
  3. Season with malt vinegar powder and salt.

Horseradish Sour Cream

  1. Combine all ingredients in bowl.