Ham and Potato Soup
(About 8 servings)
Ingredients:
- 3 and 1/2 cups potatoes, peeled and diced
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 7 ounces cooked ham, diced
- 3 and 1/4 cups water
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups 2% milk
Directions:
- In a large pot, combine the diced potatoes, celery, onion, ham, and water, and bring it to a boil.
- Reduce the heat to Medium and cook for 10 to 15 minutes or until the potatoes are tender.
- Stir in the chicken broth, salt, and pepper.
- In a saucepan, over Medium heat, melt the butter.
- Whisk in the flour, stirring constantly, until it’s thick.
- Slowly stir in the milk and stir constantly until it has gotten slightly thick again.
- Stir the milk mixture into the pot of soup and cook it until it’s heated through.
Store in an air tight container in the refrigerator.
Now, obviously this was just a jumping-off point for me. I used turkey, not ham. And to be honest, I really don't think that I measured much of anything.
Here's the thing about this recipe - it doesn't call for any seasonings/spices! That just resulted in all kinds of question marks on my face because, well, it didn't taste. So I pulled out some seasonings and started adding. I don't know exactly what all I added, but there was some red chili powder, some garlic bread powder, and possibly some Lowery's Seasoned Salt.
I am keeping this recipe, despite the lack of seasoning, because it gives me a good base and then I just add seasonings to taste. I will make it again when I have the ingredients on hand, perhaps this Thanksgiving?
