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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.

Ingredients

Directions

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)

Directions

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.

by
Deviled Chicks
March 26, 2024 • 0 comments