Wednesday, November 10, 2010

Creamy Ham and Potato Soup

3 1/2 Cups peeled and diced potatoes

1/3 Cup diced celery

1/3 Cup finely chopped onion

1/2 Cup diced carrots

1 Cup diced cooked ham

3 1/4 Cup chicken broth

1/2 Teaspoon salt

1 Teaspoon pepper

5 Tablespoon butter

5 Tablespoon flour

2 Cups milk

Combine all the vegetables (I actually put in a little bit more of the veggies than what was called) ham and broth in a stockpot (because I added a little more veggies, I also added a little water to the stockpot.) Bring to a boil and cook over med heat until potatoes are tender (about 10-15 min.)
In a separate saucepan, melt butter. Whisk in flour with a fork, and cook, stirring constantly until thick. Slowly add in milk so lumps don't form. Continue stirring over med-low heat until thick, 4-5 minutes.

Stir in milk mixture to stock pot, cook until heated through.

Top with shredded cheese, green onion, and bacon, if desired.

1 comment:

  1. I make this but omit the 2nd pot and just add flour to the milk and whisk in a cup. Then add to pot! Yummy!!