"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ham and Potato Soup Recipe

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This recipe for Ham and Potato Soup, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark and Chris Severino
Added: Monday, July 21, 2008


3 1/2 cups potato, peeled and diced
1/2 c. celery, diced
1/3 c. onion, chopped
3/4 c. cooked ham, diced
3 1/4 cups water
2 T. chicken bouillon granules
1/2 tsp. salt
1 tsp. pepper (to taste)
5 T. butter
5 T. all-purpose flour
2 cups milk

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.
2. After about 10 to 15 minutes, add bouillon granules, salt and pepper.
3. In a separate pan, melt butter over medium-low heat; whisk in flour and cook until thick, about 1 minute.
4. Slowly stir in milk, do not allow lumps to form. Continue stirring 4 to 5 minutes.
5. Stir milk mixture into stockpot and cook soup until heated through. Serve immediately.

Personal Notes:
Personal Notes:
We always top this soup with cheddar cheese.




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