Just in time for cold, flu, and in my case bronchitis season.. ham and potato soup! What could be better on a cold, winter day when you are feeling cruddy (or even when you are feeling great) then a bowl of hot, homemade potato soup? That’s right, nothing. That is exactly why I mustered up the energy to make the hearty, healthy, thick, and creamy ham and potato soup; I am defiantly glad I did because I think it was vital in my recovery from this nasty sickness. Whether it’s for you or a sick friend I highly recommend this soup as a winter staple. This recipe could easily be doubled to feed a large group or keep as left overs to savor as an easy pick-me-up through the week. Enjoy!
Ham & Potato Soup (Print Me)
Yield: 6 servings
3 1/2 cups diced potatoes (peeled if desired)
1/2 cup diced celery
1/2 cup chopped onion
1/2 cup carrot, washed, peeled, and diced
1 cup diced cooked ham (a ham steak from the deli section works great)
3 1/4 chicken broth (or equivalent chicken bouillon with water)
Salt and Pepper to taste (roughly 1/2 tsp for my preference)
5 Tbsp butter (light butter works great)
5 Tbsp flour
2 cups milk (of course, I use skim)
In a large pot combine the potatoes, celery, onion, carrot, ham and chicken broth; bring to a boil. Continue cooking over medium heat until potatoes are tender (about 10 to 15 minutes). Stir in the salt and pepper.
In a small saucepan, melt the butter over medium-low heat. Slowly whisk in flour and cook, stirring constantly until thick (about 1 minute). Slowly stir in all of the milk so that lumps don’t form; Continue stirring and cook over medium-low heat until thick (about 4 to 5 minutes). When thickened, stir the milk mixture into the potato mixture and cook until heated through. Top with shredded cheese or topping of your choice.
Source : The Girl Who Ate Everything