Sep 18, 2012

Ham and Potato Soup


I think I've mentioned before that I only have a handful of recipes that I can make that my whole family will eat.  Usually what I make can please 4 out of 5 of us, which is good.  However, when I can get a 5 out of 5 thumbs up review I do a little happy dance. (don't imagine me dancing, that might be kind of scary)

This is one of my rare 5 thumbs up recipes!

Last week we had a rainy, cool day here in Northern Colorado.  It was just one of those days that I wanted soup and something, anything, pumpkin flavored.  Even though I have a can of pumpkin sitting on my counter, I still haven't made any pumpkin recipes.  That's coming.  I have made this soup though, twice!  It's just that good.

Now, if you are trying to count your calories well, this might not work for you.  But, if you are wanting something warm and comforting, then I hope you give it a try.  It's a family favorite for a reason, one that we've been making for a few years and will continue to make for many more.  Enjoy!

Ingredients:

3 & 1/2 Cups peeled & diced potatoes
1/3 C diced celery
1/3 C diced onion
3/4 C diced, cooked ham
3 & 1/2 Cups water
2 TBS Chicken Bullion (I usually use 3 to 4 bullion cubes)
5 TBS butter
5 TBS flour
2 Cups Milk

*** - I will usually double this recipe.  Most of my family will go back for seconds and what we don't eat at dinner, we will save for lunch the next day.

Step 1:  Fill a large pot with water and bullion, turn heat to low


Step 2:  Add ham to pan and let simmer while you cut up your veggies


Step 3:  Cut up your onion, celery, and potato.  Once diced, add to pan and increase the heat to medium.  Continue cooking until potatoes are tender which is about 10 to 15 minutes.


Step 4:  Meanwhile, in a separate pan melt butter on medium-low heat.  Once melted whisk in flour with a fork and cook, stirring constantly until thick, about a minute.  Then, slowly stir in milk.  Pour the milk in slowly and stir often so you avoid clumping.  Once all the milk has been added, continue to cook over medium heat.  Stir continually until thick, about 4 to 5 minutes. 

Step 5:  Once the milk mixture is thick, carefully pour it into the pan with the water and veggies.  Stir until well combined and heated through.

Step 6:  Taste it and season with salt and pepper if needed.  


Step 7:  Serve with a yummy roll and enjoy!

6 comments:

marg said...

Looking forward to making this tomorrow to finsh up the left over ham!! Looks delicious!

Sandra :) said...

This looks delicious - I'm just waiting for the big hams to go on sale so I can buy a few and stock up the freezer! The weather will start to cool down soon, so crockpot and soup weather is nearly here - YAY! I think I would add some shredded carrots to the soup, and then top it with some shredded cheddar - YUM :)

Julie said...

I have been making something similar for years only I use left over mashed potatoes and add grated carrots. I serve it with apple fritters for a great fall dinner. When my youngest was in college he worked at a restaurant that used
my recipe for their soup!

L.M. Luciano-Burnett said...

Just made ahead of time for dinner tomorrow. It was easy to make and tastes great! I will make it every time I have leftover ham!

Anonymous said...

This our first day of cold weather here in hot and sunny Arizona. This will be the ideal dinner tonight.

liebekim said...

Thank you for a delicious recipe. My 8 year old after the 2nd bite said, can we make this again? Yummy!