Hey everyone! Hope you all had a great Thanksgiving! Today I’m sharing one of my favorite recipes- my Ham and Potato soup. We had this for dinner last night- it’s a great way to use up those Thanksgiving leftovers. It’s a very filling, creamy, stick-to-your-ribs kind of meal.
Ham and Potato Soup
- 1 cup diced ham
- 4 cups diced potatoes(I peel mine- but if you prefer not to skin on will do)
- 3/4 cup diced celery
- 3/4 cup finely diced onion
- 3 cups water
- 2 tablespoons chicken bouillon powder
- 1/2 tsp. garlic salt
- 1/2 tsp. black pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk(I use whole milk but low-fat milk works fine)
- Combine your diced potatoes, celery, onions and ham in a large pot with the 3 cups of water. Bring it to a boil and boil for 15 minutes.
2. Add the bouillon powder, garlic salt, and pepper.
3. In a separate, smaller pot, melt the 5 tablespoons of butter. When melted add the flour and whisk over low heat for about a minute.
4. Add the milk slowly to flour butter mixture. Whisk frequently over medium heat for 5 minutes or until mixture thickens.
5. Pour flour/butter/milk mixture into the pot with the potatoes/ham. Stir to combine.
This makes a pretty big pot of soup- I’d say it could feed four or five hungry adults. It’s the perfect meal on a cold evening. If you try it out, I hope you like it!
Thanks for stopping by!
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