Sunday, September 22, 2013

Ham and Potato Soup

It’s officially my favorite cooking season! To celebrate the first day of fall, I whipped up a batch of this ham and potato soup. If you’re looking for something delicious, comforting, and fairly quick to prepare, give this soup a try!

4 cups peeled and diced potatoes
1/2 cup diced celery
1 finely chopped yellow onion (about 1 cup)
1 cup diced cook ham
3/4 cups water
2 1/2 cups chicken broth
½ tsp salt
1 tsp ground black pepper
2 cups milk
5 tbsp butter
5 tbsp all-purpose flour

Combine potatoes, celery, onion, ham, water, and chicken broth in a stockpot over high heat. Bring to a boil and reduce heat to medium. Cook over medium heat until potatoes are tender, about 15 to 20 minutes. Stir in the salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook until thick, about 1 minute (whisk constantly during this time). Slowly stir in milk. Continue stirring so lumps do not form for about 5 minutes, or until mixture thickens.
Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.


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