Saturday, May 12, 2012

Ham and Potato Soup

We've been having unusually cold weather this week, so I wanted to make some soup to warm us up a bit.  This one was the highest rated soup on and for good reason.  It was easy and delicious.  If you have leftover ham, this would work perfectly.  You could also sub the celery for sweet peas- or just use both.

Ham and Potato Soup
Adapted slightly from

4 cups diced red potatoes
1/2 cup diced celery (add more veggies of your choosing, if desired- corn, carrots, etc.)
1/2 cup diced onion
3/4 cup diced, cooked ham
3 1/2 cups water (or enough to just cover all of the vegetables)
2 1/2 Tbs. chicken bouillon
1 tsp. salt, or to taste
1 tsp. ground white pepper (or black pepper)
5 Tbs. butter
5 Tbs. all purpose flour
2 cups milk 

Combine the first 5 ingredients in a large stockpot.  Make sure the water is just covering everything.  Bring to a boil, and then cook over medium heat until potatoes are tender, for 10-15 minutes.  Stir in the chicken bouillon, salt and pepper.  Meanwhile, in a small saucepan, melt butter and then add flour.  Whisk together until thick, about one minute.  Slowly stir in milk and whisk until thick- about 4-5 minutes.  Stir this mixture into the stockpot and cook soup until heated through.  Serve immediately.


Post a Comment