Thursday, April 12, 2012

Ham and Potato Soup

I normally make Senate Bean Soup after Easter every year to use up the leftover ham but I wanted to do something different this year. I had a bag of potatoes so I set out to find a recipe for ham and potato soup. I found one on that I slightly changed up and it was delicious! It was very easy to throw together and tasted just as great the next day as leftovers.

  • 4 cups peeled and diced potatoes
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/4 cup finely chopped onion
  • 1 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon dried rosemary, or one sprig of fresh
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk 
Combine the potatoes, celery, carrots, 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, rosemary 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.

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