Potato Soup

10 to 12 med/large russet potatoes, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 Tbs. butter
2 carrots, chopped
1/2 cup turkey ham, cubed or 12 oz smoked turkey sasauge
salt & pepper
green chiles depends on heat probably a couple of Tbs.
3/4 cup milk, maybe more


1. In a large pot, melt butter. Saute onion and garlic in the butter until translucent. Chop potatoes while onion and garlic are cooking, adding potatoes as they are chopped. Stir onion/potato mixture frequently.
2. Once all potatoes are added to the pot, cover with water, adding more as needed. Add carrots, turkey ham, pepper (wait until soup is done to add salt, the ham imparts salt as it cooks) and green chiles. (Be careful with the chiles, they get hotter as they cook.)
3. Boil until water is almost evaporated and potatoes are soft. Stir in milk, if it is too thick add more milk. If it is too thin, slightly mash potatoes with a potato masher. Cook until heated trough. Season with salt and pepper as needed.

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