Friday, February 13, 2009

Ham and Potato Soup

This is an excellent recipe for finishing off lefover ham. But I didn't have leftover ham so I just used cubed ham. Still great! Matt really liked this one and said it was "excellent!" Try it out. Less than an hour to prepare, too.

3 1/2 C potatoes, peeled and diced
1/3 C celery, diced
1/3 C onion, chopped
1 1/2 C ham, chopped
2 C water
2 T chicken bouillon granules
1/2 t salt
1 t pepper
5 T butter
5 T flour
2 C milk

1. Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil.
2. Cook over medium heat until potatoes are ten-der (about 10-15 minutes).
3. Add chicken bouillon, salt, and pepper.
4. In a separate saucepan, melt butter over medium-low heat.
5. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
6. Slowly stir in milk; heat over medium-low heat until thick, 4-5 minutes.
7. Stir the milk mixture into the stockpot, and cook soup until heated through.

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