Old man winter has, unfortunately, arrived. But, I have a recipe here that will help you overcome his chill and give you some comfort. This potato soup is awesome, and I discovered a little trick today that makes it even better. 🙂
Delicious Ham & Potato SoupBy: Ellie11 @ Allrecipes.com
Original recipe here: http://allrecipes.com/recipe/delicious-ham-and-potato-soup/detail.aspx
- 6-7 Medium sized peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion (I use 1.5 tsp onion powder)
- Half package of diced ham (about 1/2 pound)
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 3 or 4 tablespoons cornstarch (depending on preferred thickness)
- 1 cup milk
- 1 cup heavy cream
- Combine the potatoes, celery, onion, ham and water 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, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in cornstarch with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk and cream as not to allow lumps to form until all of the milk/cream 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.
The original recipe uses 5 tablespoons of flour, but I discovered today that about 3 tablespoons of cornstarch makes for a less grainy soup, though it’s maybe not quite as thick. We preferred it with the cornstarch, but it’s up to you.
I also leave out the celery because honestly, I dislike the way it overpowers everything it’s in.
I don’t recommend using russet potatoes for this, maybe they are too starchy? I like the white potatoes with the gold skins on them or yukon golds, and you don’t even have to peel them (I don’t).
You’ll notice that I said to put in 1 cup milk and 1 of heavy cream–the original calls for all milk, so don’t panic if you don’t have the cream, but I really like the richness it adds to the soup.
I hope if you are looking for some comfort food that takes about 30 minutes from start to finish you’ll give this a try. 🙂 It’s not nearly so fussy as it might sound, the hardest part is prepping the potatoes.
I may have mentioned this before, but I’m with you on the anti-celery bandwagon. Although that’s because they give me hives… but it’s good to know I’m not the only one taking it out of recipes.
Thanks, I need all the support on the anti-celery I can get, because it irks my husband to no end that I take it out of stuff, because he likes it. I guess, we all have things about us that make us a bit freaky. 😉
Sounds pretty good! I think I might skip the cream. I’ve gained a lot of weight on my biking/hiking holiday! Go figure. Must be too many cooked breakfasts and elaborate picnics, lol.