1. Melt the butter in a large pot over medium heat. Add onions and the sage leaves. Season to taste with salt and pepper. Cook, stirring often to keep the onions from browning, until onions are soft and translucent, about 15 minutes. 2. Add the potatoes and the broth and cook until potatoes are very tender, about 35 minutes. 3. Transfer the soup to a food processor or blender and puree until smooth. 4. Return the soup to the pot and add the ham, reserving about 1/4 cup of it for granish. Add enough milk to thin the soup to a consistency you like. Keep warm over low heat. Serve the soup garnished with reserved minced ham and chives, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
