Saturday, July 23, 2011

The Best Ham and Potato Soup



This is my favorite ham and potato soup ever! We even made it once without ham because we were on a vegetarian kick for awhile, and it was still yummy. If you are feeling a little adventurous, you can top with cheese, sour cream, green onions, etc. Enjoy!

Ingredients: 
  • 7 cups peeled and diced potatoes
  • ⅔ cup diced celery
  • ⅔ cup finely chopped onion
  • 1½ cup diced cooked ham
  • 6½ cups water
  • 4 tablespoons chicken bouillon granules
  • 1 teaspoon salt, or to taste
  • 2 teaspoon ground white or black pepper, or to taste (2 tsp os a bit much, I would put in less)
  • 10 tablespoons butter
  • 10 tablespoons all-purpose flour
  • 4 cups milk
Directions:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, and cook soup until heated through. Take about a cup of soup and blend it up in the blender. Mix back into the soup. Serve immediately.

1 comment:

  1. Did you take that picture? That's a good picture. Looks good. I might make it sometime. I don't know if the kids would eat it, though.

    ReplyDelete