Patch Recipes: Ham and Potato Soup
When it's cold outside, it's soup time.
That weekend snowstorm the experts were predicting a few days ago ... that isn't happening. But, there will be snow and rain. Plus, it is very cold outside. So, we're not exactly talking comfortable weather.
What do you do when the weather outside is less than ideal, especially when it's cold? You make and eat soup! Here is a good recipe for ham and potato soup from Mike Jones, writer for Canon-McMillan Patch in Pennsylvania.
- 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
1. Combine the potatoes, celery, onion, ham and water in a pot and bring to a boil. Cook over medium heat until potatoes are tender, which should take about 10 or 15 minutes. Then stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat and whisk in flour with a fork, and cook—stirring constantly until thick for about one minute. Slowly stir in milk so it doesn't allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick for about four to five minutes.
3. Stir the milk mixture into the pot and cook soup until heated through.