Delicious Ham and Potato Soup
by: Summer Thatcher
3 1/2 c. peeled and diced potatoes
1/3 c. diced celery or carrots
1/3 c. finely chopped onion
3/4 c. diced cooked ham
3 1/4 c. water
2 TBS chicken bouillon granules or 3 cubes
1/2 tsp. salt, or to taste
1/2 - 1 tsp. pepper, or to taste
5 TBS butter
5 TBS flour
2 c. milk
Combine the potatoes, celery or 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, salt 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. Top with cheese and serve immediately.
No comments:
Post a Comment