I have been dreaming about ham and potato soup for awhile. I made a few different recipes and none of them satisfied my craving. Then I made this one and I couldn't get enough! It was just what I was looking for. It is also a good base recipe for variations.
Servings: about 8
3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)
Servings: about 8
3 1/2 cups peeled and diced potatoes (about 2 1/2 lbs.)
1/3 cup diced celery
1/3 cup finely chopped onion
1-2 cloves garlic, or to taste
1-2 cloves garlic, or to taste
3/4 cup diced cooked ham
2-3 carrots, small dice
2-3 carrots, small dice
3 1/4 cups water
4 tablespoons chicken bouillon granules or 4 cubes
1 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Stove Top Directions:
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.
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.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Slow-Cooker Directions:
Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.
Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.
Stove Top Directions:
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.
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.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Slow-Cooker Directions:
Combine all ingredients except last three in slow-cooker. Cook on low for 6 hours. Combine the butter, flour, and milk then add to slow-cooker. Cook on low 1 hour more.
Add Ins or Substitutions:
corn
green beans
Instead of ham add Italian sausage and peppers,
or chicken and broccoli,
or clams.
2 comments:
Hey Kristin - I made this soup for supper tonight and I must say YUM! I like recipes like this that are pretty basic and you can add or change the ingredients. I happened to have leftover peas in my fridge and into the pot they went. It worked out well, because Nick likes peas and would taste it only because it had peas.
Thanks for sharing!
Tried this one last night. Everyone liked it. I did add 2 tbsp. cornstarch mixed with 2 tbsp. water close to the end to make it a bit thicker. Very yummy.
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