Since I have never made it before, I took a look around the Interwebs at a few recipes and made up my own.
I had some homemade Potato Rolls from the weekend, and it paired perfectly well with my Soup. What can make it better? Cheese!
1 tbl olive oil
4 russet potatoes, peeled and diced
2 cups of ham cubed (be sure and dry the ham cubes off with a paper towel)
1/2 small bag of instant mashed potatoes (4 ounce bag)
1 can fat free evaporated milk
3 cups water
2 chicken bouillon cubes
1/2 tsp white pepper
1/2 tsp celery salt
salt to taste
shredded sharp cheddar
Place your soup pot on the stove, add olive oil, let get the pan get very hot, toss in your ham chunks, and let them sear for a few minutes, to get a little color and flavor, stir around a few times.
Reduce head and add your potatoes and water.
Bring to a boil and turn down to simmer, add your spices and let cook, stirring occasionally.
Once you can put a fork in the potatoes and they are nearly done, add your can of evaporated milk and the potato flakes, stir well. Continue to simmer on low till the potatoes finish cooking and are easily pierced with a knife.
At this point you can use an immersion blender or potato masher and break things up a bit or leave the potatoes whole.
Serve with a bit of shredded cheese on top and scallions.
NOTE: If you aren't planning on eating it right away, cool it down and get it in the fridge, so the cooking process stops.