Potato & Ham Soup

After the last of our family Christmas get-togethers this season, I found myself with a small amount of leftover ham; knowing that the best way to stretch it into a meal would be chopping it up and including it in a soup, I considered my recipe options and about 30 minutes later, a simple, yet satisfying lunch was ready.  The soup that I decided upon is similar to one that I enjoyed growing up; one of the things that I like best about it is, that while it is a creamy soup, it is not a heavy creamy soup.  If you find yourself needing to use up a bit of ham, consider giving this soup a try.  

Ingredients
-4 c potatoes, washed and diced (I prefer to leave the peel on)
-1/2 c thinly diced celery
-1/2 c finely diced onion
-1 1/2 c cooked ham, diced/chopped
-3 1/2 c water
-2 c chicken stock (if using homemade, season accordingly with salt and pepper)
-kosher salt and freshly ground black pepper, to taste
-5 TBSP butter
-5 TBSP A/P flour
-2 c milk

Directions 
  1. In a stockpot, bring the water and chicken stock to a boil; add the potatoes, onion, celery, and ham and cook over medium-heat until the potatoes are tender (10-15 minutes).  
  2. Meanwhile, in a separate saucepan, make a roux by melting the butter over medium-low heat, then whisk in the flour and continue cooking for about 1-2 minutes.  Next, pour the milk in gradually; whisking while adding it.  Once all of the milk has been incorporated, continue cooking for a few minutes so that the mixture can thicken.  
  3. Add the creamy mixture to the stockpot, stir, and continue cooking until heated through.

1 comment

  • Is your beef grass fed besides humanely raised?
    Do your chickens have the Freedom to run around free feeding of bugs and whatever? While I am far from vegan, I want a source for my protein that has led a free life, as naturally and humanely as possible.
    Thank you
    Susan Salter

    Susan Salter

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