One of my favorite web-sites for recipes is allrecipes.com. I had saved this recipe for my “to make sometime file”. Last night, I finally made it. It was quite good. I followed other reviewers’ advice and doubled the recipe. Since it only served four and we are a family of 5 and love to have left over soup. I did change it up a bit – because that is what I do. It did not call for the onions to be cooked, and I’m sorry- but raw onions just don’t cut it for me. I didn’t have celery, but I added a chopped yellow bell pepper for extra texture and it was good. My 6 year old son avoided the potatoes, my 13 year old daughter avoided the ham, my 10 year old daughter didn’t like it at all.. but we adults liked it and that is what matters to me! Picky eaters don’t get a vote, they just get an opportunity to expand their taste buds! 🙂 I had some left over prosciutto ham that I cut up into small pieces and added to the soup along with the regular ham, and bacon would have made a lovely addition to it as well. I felt the recipe lacked anything green. Some topped their soup with the greens of scallions, I added about a Tablespoon of freeze dried chives that I had in my spice pantry. It was a good soup. Be careful adding salt, as this can be pretty salty with the ham. I would make it again if my kids had loved it, but as it turns out they didn’t. Boohoo!
Delicious Ham and Potato Soup
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- 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 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. Serve immediately.