Thursday, January 16, 2014

Creamy Ham and Potato Soup

On cold winter nights, we love to eat soup and homemade bread. Potato soup has long been one of my comfort foods. This version adds ham to the soup, giving a little more yummy flavor and texture. It's quickly become one of our favorites. And it's a great way to use up leftover ham.

Here's what you need:

1/2 onion, diced
1 carrot, shredded (I use about 1 cup of matchstick carrots)
2 teas minced garlic
4-5 potatoes, peeled and diced (you can also use frozen Southern style hash browns)
1 1/2 cups diced cooked ham
4 cups chicken broth
1 cup water
salt and pepper, to taste
1/4 cup butter
1/4 cup flour
2 cups milk

In a large soup pot, saute the onions in a little butter. Add the garlic and carrots and cook for a few more minutes. Add the potatoes, ham, chicken broth and water. Bring to a boil, then lower the heat and cook until the potatoes are tender. This should take about 15 minutes. Sprinkle in the salt and pepper.

In a separate sauce pan, melt the butter. Whisk in the flour and stir until there are no lumps. Cook until bubbly. Gradually whisk in the milk, stirring constantly. Make sure it's not lumpy! Keep cooking until thick, stirring constantly to avoid scorching.

Stir the milk mixture into the soup. Cook until the soup thickens to your liking. Taste and add more salt or pepper if necessary.

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