Monday, September 26, 2016

Recipe Share: Ham and Potato Soup.

My twin sis told me about this recipe. A friend of hers had made it for her while she was sick and pregnant, and she said it made her whole week! I am not sick or pregnant, but this soup tastes good no matter what you are! It's satisfying and versatile and so great this time of year. You can add a number of things if you want to like cheddar cheese, turkey, bacon, or eat it without meat. It was really easy and fast to throw together as well. Winner, winner, ham and potato dinner!


Ingredients:

3 1/2 Cups peeled and diced potatoes (I like Yukon Gold potatoes best. I don't peel mine, because the skin is so thin it isn't bothersome to eat at all.)
1/3 Cup diced celery
1/3 Cup finely chopped onion
3/4 Cup cooked ham, diced (I used turkey kielbasa in my soup and added it at the end to warm. But I will try it with ham next time. I think I like turkey kielbasa cold better than warm.)
3 1/4 Cups water
2 Tbsp. chicken bouillon granules
1/2 tsp. salt, or to taste
1 tsp. ground white or black pepper, or to taste
5 Tbsp. butter
5 Tbsp. all-purpose flour
2 Cups milk (I used whole)
chopped green onions for garnish (optional)
shredded cheddar cheese for garnish (optional)

Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper. In a separate pan, melt butter over medium low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so lumps don't form. Continue stirring over medium low heat until thick, about 4-5 minutes. (I warm my milk first in the microwave for a minute or two before pouring it into my butter/flour. This makes it thicken much quicker.) Stir the milk mixture into the stockpot with the water, ham, potatoes, and veggies, and cook soup until heated through. Garnish with chopped green onions, shredded cheddar cheese, etc. Serve immediately.

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