Dice the yellow onion and honey ham.

In a large soup pot, saute the diced onion and ham in olive oil over medium heat.

Peel and dice the russet potatoes.

Add the diced potatoes to the pot.

Add enough water to cover the potatoes.

Season with onion powder, onion salt, salt, pepper, garlic salt, and tarragon.

Bring the mixture to a boil over medium-high heat and continue to boil until the potatoes are soft, approximately 25 minutes, stirring frequently.

Once the potatoes have softened, reduce the heat to low and simmer.

Stir in the evaporated milk frequently.

Mix cornstarch with a small amount of water to create a slurry.

Add the cornstarch slurry to the soup to thicken it, stirring until the desired consistency is reached.

Serve and enjoy.