Oh my, but this was yummy. I made this the evening I rushed out
the door when my son called me to tell me that their baby was on the
way...so I was only able to sneak a tiny bite. But IT Guy assured me it
was delicious....and he's never steered me wrong! You gotta try this!! I
don't care if it IS almost summer....crank the A/C down and fire up the
stove-top. This soup is wonderful!
Potato Ham Soup
3 1/2 cups washed, unpeeled, diced potatoes ~ I used red potatoes because that's what I had but any kind will do.
1/3 cup finely chopped onion
1 cup diced cooked ham
6 cups chicken stock OR 6 cups water and 6 teaspoons chicken bullion
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
Combine the potatoes, onion, ham and chicken stock in a dutch oven. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes.
In a small saucepan, melt the butter over medium-low heat. Whisk in flour and cook about a minute, stirring constantly until thick.
Slowly stir in milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Add salt and pepper.
Stir the milk mixture into the dutch oven, and cook soup until heated through.
Serve immediately.
Potato Ham Soup
3 1/2 cups washed, unpeeled, diced potatoes ~ I used red potatoes because that's what I had but any kind will do.
1/3 cup finely chopped onion
1 cup diced cooked ham
6 cups chicken stock OR 6 cups water and 6 teaspoons chicken bullion
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
Combine the potatoes, onion, ham and chicken stock in a dutch oven. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes.
In a small saucepan, melt the butter over medium-low heat. Whisk in flour and cook about a minute, stirring constantly until thick.
Slowly stir in milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Add salt and pepper.
Stir the milk mixture into the dutch oven, and cook soup until heated through.
Serve immediately.
The line-up....
Throw
the chicken stock (or bullion and water) into a pot along with onion,
ham and potatoes. Let that simmer away for a while until the potatoes
are fork tender.
In a small pot, melt the butter over medium heat.
Then stir in the flour and let that cook for a minute or so.
Pour in the milk....
...and stir until it's nice and thick.
Then stir that into the soup mixture. Stir it up and let it simmer for a few minutes.
Chow down!!
