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You know those meals that just feel like home? This is one of ’em.

I remember being about ten years old, sitting in my aunt Margie’s kitchen on a rainy Tuesday evening. The windows were fogged up, the table was cluttered with school papers and mismatched napkins, and the smell coming off that old enamel pot on the stove? Pure magic. That pot was full of stewed potatoes and leftover ham from Sunday — nothing fancy, but Lord have mercy, it was good.

This dish right here takes me right back to those days. It’s warm, simple, and honest. No pretense. Just potatoes simmered in broth, soaking up all that goodness from smoky ham and sweet onions. It’s the kind of food that doesn’t just feed your belly — it feeds your spirit, too.

Why You’ll Love It (And I Mean Really Love It)

It’s what I call “a hug in a bowl.” Simple, warm, and ridiculously comforting.
Only one pot to wash. I mean, come on. That alone’s worth it.
Stretchs like you wouldn’t believe. Perfect for feeding a hungry family on a budget.
Picky-eater approved. I’ve yet to meet a kid who turns this down.
Tastes even better the next day. Let those flavors settle in overnight and… whew.

Let’s Talk Ingredients (Like You and I Are in the Kitchen Together)

This is pantry-cooking at its finest. Odds are, you’ve got most of this stuff on hand already — and if not, the substitutions are super easy.

Potatoes (2 pounds): Yukon Golds are my favorite — they get tender without turning into mush. But if all you’ve got are russets, that’ll do just fine. Peel ’em, quarter ’em, done.
Cooked ham (1 cup): Leftover ham works like a charm. Deli slices? Chop ’em up. Country ham? Even better. You just want something salty and smoky.
Onion (1 medium): Adds sweetness. Skip it if you have to, but it really rounds things out.
Chicken broth (3 cups): Don’t overthink it. Boxed broth is fine. Heck, I’ve even used bouillon in a pinch.
Butter (2 tablespoons): The good stuff. Salted or unsalted — use what you’ve got.
Garlic powder + paprika: Just a little something to wake things up.
Salt & pepper: Taste and adjust as you go.
Fresh parsley (optional): Only if you’ve got it. Don’t run to the store just for this.

Step-by-Step (You’re Gonna Be Great)

1. Melt the butter and soften the onions.
In a big ol’ pot or Dutch oven, melt your butter over medium heat. Toss in the onions and let them cook till they’re soft and smell sweet — about 5 minutes.

2. Stir in the ham.
Let it get cozy with the onions for a couple minutes. You’re not looking to brown anything, just mingle the flavors a bit.

3. Add potatoes and seasonings.
Toss in the potatoes, then sprinkle on garlic powder, paprika, salt, and pepper. Give it a nice stir to get everything coated.

4. Pour in broth.
Cover those taters with broth — add a little water if you need to. You just want them mostly submerged.

5. Bring it to a boil, then simmer.
Crank up the heat till it boils, then drop it to low, cover the pot, and let it simmer for about 20–25 minutes. You’ll know it’s done when the potatoes are fork-tender but not falling apart.

6. Thicken if you want.
I like to mash up a few potatoes right in the pot with the back of a spoon. It thickens things up just enough without turning it into mashed potatoes.

7. Taste and tweak.
Maybe you want a touch more salt. Maybe a splash of cream (go ahead — live a little). This is the part where you make it yours.

8. Serve it hot with something for sopping.
Cornbread, biscuits, or even just a slice of white bread — anything that’ll soak up that brothy goodness.

Want to Change It Up? Here’s How

Listen, I’m not precious about recipes. Make it how you like it.

Go creamy: Add a splash of milk or cream at the end for a more chowder-y feel.
Spice it up: A little hot sauce or cayenne pepper goes a long way.
Meatless Mondays: Use veggie broth and skip the ham — throw in some beans or mushrooms if you want more heft.
Extra veggies: Toss in corn, peas, or even some chopped greens near the end. Whatever’s hanging around your fridge.

Leftovers & Reheating (Maybe My Favorite Part)

This is one of those dishes that gets better overnight. The broth soaks in a bit more, and everything just kind of mellows and blends.

Fridge: Keeps 3–4 days in an airtight container.
Freezer: Yep, freezes fine for up to 2 months. Just thaw it gently.
Reheat: Stove or microwave — either way, add a splash of broth or water if it’s thickened up too much.

Pro tip? It’s also amazing with a fried egg on top the next morning. I know that sounds strange, but trust me.

Final Thoughts from My Kitchen Table

If you’re still reading, bless you. I really do hope you make this recipe. It’s not glamorous, but it’s good. The kind of good that fills the house with smells your kids will remember someday. The kind that makes a quiet Tuesday night feel like something special.

And if you do make it? Come back and tell me how it went. Leave a comment, share your version, or just say hi. Food has always been how I show love — and I’m mighty glad we got to share this moment together.