Post by bluemouse on Oct 12, 2005 8:48:56 GMT -5
This is one of the best recipes I've found for potato soup. The flavor is incomparable, and it's easy to make. Just make SURE the bouillon dissolves completely before serving. (Ask me how I know. 
)
Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (I never have celery so I always leave this out)
1/3 cup finely chopped onion (I hate the texture of onions, so I throw this in a blender)
3/4 cup diced cooked ham (I've found that honey ham or brown sugar ham is the best for making it really tasty)
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
5 tablespoons all-purpose flour
2 cups milk
Directions
1 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.
2 In a separate saucepan, melt butter over medium-low
heat. Whisk in flour with a fork, and cook, stirring
constantly until thick, about 1 minute. Slowly stir in milk as
not to allow lumps to form until all of the milk has been
added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3 Stir the milk mixture into the stockpot, and cook soup
until heated through. Serve immediately.
)Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (I never have celery so I always leave this out)
1/3 cup finely chopped onion (I hate the texture of onions, so I throw this in a blender)
3/4 cup diced cooked ham (I've found that honey ham or brown sugar ham is the best for making it really tasty)
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
5 tablespoons all-purpose flour
2 cups milk
Directions
1 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.
2 In a separate saucepan, melt butter over medium-low
heat. Whisk in flour with a fork, and cook, stirring
constantly until thick, about 1 minute. Slowly stir in milk as
not to allow lumps to form until all of the milk has been
added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3 Stir the milk mixture into the stockpot, and cook soup
until heated through. Serve immediately.