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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Ham and Potato Soup from Sara Brunson Thomas Recipe

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This recipe for Ham and Potato Soup from Sara Brunson Thomas is from The Nickel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5-8 unpeeled, diced potatoes
1 small onion, chopped
1 package of diced ham or 3-4 thick cut slices, cubed
Chicken bouillon granules
5-8 T. butter
5-8 T. flour
2 C. milk
Water
Salt and pepper to taste

Directions:
Directions:
Combine potatoes, onion, and ham in a stockpot. Fill with water to cover 1-2 inches. Bring to a boil. Stir in chicken bouillon to taste. This you have to play by ear. Do not add too much or the end product will be too salty. I suggest adding some and then tasting. If watching sodium, used sodium free chicken bouillon granules. You want it to be salty but not to the desire level just yet.

In a separate saucepan, melt butter over medium-low heat. If you want your soup thinner, use less than 8 Tbs. If you want it thicker, use 8. Whisk in flour using same amount as butter. Stir constantly until thick. Slowly stir in milk so that lumps do not form. Continue stirring until desired thickness is reached. Ladle some of the broth from the soup into the mixture and keep whisking. Then add to stockpot. Cook until heated through.

 

 

 

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