First off, I didn't name this soup but it sure is delicious.
Second, why ham and potato soup you ask? Well, my parents are pushers. After the holidays (or any trip to their house for that matter), when you're ready to head back home, food is forced upon you (they'll even do this to any friends that may be traveling with you). You need a sandwich (and chips and a soda) for the plane ride. If you're within driving distance it's taken to a whole new level. You need Ziploc bags full of turkey, a half-dozen grapefruit, leftover salad and a jar of mustard. This year, amongst other things (a gold paintpen!), I ended up with quite a bit of ham. I froze one Ziploc bag (yes, there were two) and made sandwiches with the rest until my sodium level had exceed the allowable monthly intake.
I love potato soup so when I came across this recipe on allrecipes.com I though it was worth trying out...especially since it had an average five star rating after over one thousand reviews. Turns out it's easy, delicious and it goes wonderfully with the no-kneed bread. (Make them together, you won't be disappointed.)
This is suppose to make four servings but we only stretched it to three. I also substituted carrots for celery since that's what was in the fridge (and I don't like celery).
1-3/4 cups peeled and diced potatoes
2 tablespoons and 2 teaspoons diced celery
2 tablespoons and 2 teaspoons finely chopped onion
1/4 cup and 2 tablespoons diced cooked ham
1-1/2 cups and 2 tablespoons water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
2 tablespoons and 1-1/2 teaspoons butter
2 tablespoons and 1-1/2 teaspoons all-purpose flour
1 cup milk
1. Combine the potatoes, carrot, 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.
2. Stir in the chicken bouillon, salt and pepper.
3. 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.
4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
This isn't reeaally as bad for you as other creamy soups since there isn't any heavy cream or loads of butter. I not saying you'll lose weight eating either though so don't go suing me if you eat it all the time and it makes you fat!