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Ham and Potato Cream Soup

December 9, 2020 • 0 comments

This has been a family favorite for many years. I got the original recipe from AllRecipies and altered it slightly... I buy a large bone-in ham roast, cook it for one meal, and then use the bones and trimmings to make ham stock to use for this soup, along with the extra ham meat.



1 cup diced celery

1 cup finely chopped onion
1 cup diced cooked ham
3 ¼ cups water  (Use the ham stock you made)
2 tablespoons chicken bouillon granules (You will not need this if you made ham stock)
½ 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 (whole milk is best)


Combine the potatoes, celery, onion, ham and water (Ham stock)  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 (I skip this), salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour 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.

Deviled Chicks
March 26, 2024 • 0 comments