"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Ham and Potato Soup Recipe

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

Contributor:  
Contributor:  
Betsy Olson

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
1 1/2 cups (9oz) cooked honey ham, diced medium*
1/2 cup celery diced small
1/2 cup onion diced small
4 cups (2 15oz cans) chicken broth
5 tablespoons butter
1/4 cup and 1 tablespoon (44g) all-purpose flour
2 cups milk, (any percentage)
1/4 teaspoon black pepper
Salt

Directions:
Directions:
Boil
In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.

Make the roux
In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps form and cook until mixture is thick, about 5 minutes.

Combine
Pour flour and milk mixture into the soup and stir. Add pepper, and salt to taste.
Serve and enjoy.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
*If you don't care for honey ham, you can use regular cooked ham.

 

 

 

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