This is a very easy recipe that I learned from my dad. It really hits the spot on a cool autumn day.
4 large potatoes
1/2 large sweet onion
1 small canned ham
2 cans Swanson chicken broth
Wash your potatoes, peel them, wash them again and dice them up. Put in a soup pot. Wash and peel your onion. Cut it half in two and dice up one half for the soup. Add to potatoes. (I always put the other half of the onion in a ziplock bag and refrigerate for later use.) Open your canned ham, drain, and then cut it into bite size pieces. Add to the potatoes and onions. Lastly, pour the two cans of chicken broth over your other ingredients. If all ingredients aren't covered by the broth, add extra until they are. Stir well.
Bring to a boil then cover, reduce heat, and simmer until the potatoes are tender. This usually takes about an hour. Stir occasionally.
When the soup is almost ready, you will need to take one cup of milk and one and a half tablespoons of corn starch, mixed well together, and add to the soup as a thickener. Remove from heat when your soup is the consistency you desire.
This is really good served with shredded cheddar cheese on top and oyster crackers, or with cornbread. Either way it's a winner.