This hearty potato soup has been a favorite on the farm this winter. I love it because it requires very few ingredients, but the flavors are incredible and satisfying.

This particular potato soup is definitely not low-cal, but we aren't affraid of butter around here- especially grass-fed golden butter. Yum Yum!

"Nourishing" is the best way to describe this soup and it's most definitely a crowd pleaser.

Who knew soup could be this simple?

Potato & Ham Soup

8 potatoes- peeled and cut into chunks

1 to 2 lbs of Yonder Way Farm's Ham Steak- thawed and cubed

1 whole Onion- chopped

4 tbsp of Stryk's Dairy grass-fed raw butter

water (refer to recipe for how much)

1 cup raw milk from Stryk's

1/4 cup of raw milk sour cream from Stryk's

1 tbsp dried chives

Sea Salt & Pepper

Place your cubed ham steak in a pot to brown with butter and onions on medium heat. Once the meat is browned, add potatoes, chives, salt, pepper, and enough water in the pot to cover the potatoes. Simmer on medium high heat and bring to a nice rolling boil. Boil potatoes until tender. Add raw milk and sour cream and simmer for about 5 more minutes until all of the flavors marry together. Enjoy!