Potato N’ Ham Soup is just plain good eatin’.
I love soup and it doesn’t matter if it is a crisp cool day or a hot and humid day…I love soups.
I had baked a honey glazed ham over the week-end and decided to make soup with the left over ham.
Yes, I had already made ham sandwiches which are really the best sandwiches ever….but I still had a bit of ham left so I chopped it up and added it to potato soup.
Potato soup has always been my quick “go to” soup as I can have it ready to eat and on the table in about 10 minutes.
Dicing the potatoes and onions makes them cook quickly and I have to confess that when my children were little, potato soup became an almost staple for quick lunches.
You can also use carrots or whatever you have in your pantry…but I used celery and onion and a bit of chicken broth for added flavor.
A chicken bouillon cube could be added, but I tend to stay away from them as they can have quite a bit of sodium.
So whether it is to warm you up on a cool day or to just have a quick great tasting soup for lunch…I recommend potato soup and if you have left over ham….WOW! you have a meal in one.
If you want a creamier base to your potato soup…add heavy cream in place of the milk.
Do you my dear readers like soups?
Do you have a favorite “go to” soup?
Enjoy! and have a blessed day.
- 2 cups peeled and diced potatoes
- 3 tablespoons diced celery
- 3 tablespoons chopped onion
- 1/2 cup diced ham
- 1 1/2 cups water
- 1/2 cup chicken broth
- Salt to taste
- Freshly ground black or white pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- Place water in a large pot and bring to a boil
- Add the potatoes, celery, and onion and cook until the potatoes are tender
- Add the ham and let simmer for about five minutes while you make the thickener
- Over low heat....melt the butter in a small sauce pan, stir in the flour making sure the flour has time to cook through....about 2 minutes
- Add the milk and allow the mixture to thicken while stirring constantly
- Add the thickened mixture to the potatoes and ham and simmer while the flavors meld.
- Serve the soup with a sprinkle of grated cheese and chopped green onion if desired
- If you prefer a thicker soup, drain the potatoes and ham mixture and then add your thickened milk
- You can also use heavy cream in place of milk for a richer soup