Friday, February 22, 2013

Potato soup with ham recipe

Creamy Potato Soup
(Photo credit: hardlylove)
This hearty soup is a delicious way to use up leftover ham from Easter brunch or Christmas dinner. 

    • 5-6 potatoes, peeled and cut into cubes
    • 2 stalks celery, chopped
    • small white or yellow onion, chopped
    • 1 cup cooked ham, diced
    • 4 cups water
    • 3 chicken bullion cubes
    • 5 tablespoons butter
    • 5 tablespoons flour
    • 2 cups milk
    • freshly ground salt and pepper to taste
    In a large pot, combine potatoes, celery, onion, ham, water and bullion cubes. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until potatoes are tender. In a separate pan, melt butter and stir in flour. Cook until thick, then slowly add milk, stirring constantly to keep lumps from forming. Stir over low heat until thickened, approximately 5 minutes. Stir into stockpot and season with salt and pepper. Cook until soup is heated through and serve immediately.
    Cook's Notes
    • If you prefer a loaded potato soup, simply add some shredded cheddar cheese, green onions, bacon and a dollop of sour cream to your soup just prior to serving.
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