Potato Soup ~ Dana
Here’s another delicious recipe that has become a staple in our home. I love it because it comes together quickly and I usually have all of the ingredients on hand in my fridge and pantry. And with the cooler weather coming, or here, depending on where you are, it makes a perfect, stick-to-your-ribs, warming meal in one bowl!
A note about the potatoes: you can peel them if you want, but I usually use red potatoes and leave the skin on. It saves time, and looks pretty in the bowl, too. And for the diced ham, I usually buy Farmer John‘s Ham Steak. They come two steaks in a package and I use both in the soup. Milk could also take the place of the half and half, if you’re looking for a lower calorie count. I hope you enjoy!
Cream of Potato Soup
3½ cup diced potatoes
1/3 cup diced celery
1/3 cup diced onion
¾ cup diced cooked ham
3 ½ cup water
2 Tbsp. Chicken bullion granules
½ tsp. salt
1 tsp. pepper
6 Tbsp. butter
6 Tbsp. flour
2 cups half and half (thinned with milk, if necessary)
1. Combine potatoes, celery, onion, ham, and water in pot and bring to a boil. Cook 10-15 minutes. Stir in bullion, salt, and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Mix in flour and stir constantly until thick, about 1 minute. Slowly stir in half and half. Continue stirring constantly, about 4-5 minutes.
3. Stir milk mixture into potatoes and simmer until mixed through, about 1-2 minutes.