Ham & Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1 cup diced cooked ham (I like more ham, so I double or even triple it)
water, enough to cover
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter (or margarine)
5 tablespoons all-purpose flour
2 cups milk (goat's milk or rice milk also work)
Combine the potatoes, celery, onion and ham in a stockpot. Cover with water. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, corn, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
NOTE: I don't do the butter, milk and flour in a separate pot. Once the potatoes are tender, I add the butter to the pot. In a small bowl I whisk together the milk and flour and then add it to the pot and stir it over medium-low heat until the soup is thickened.
NOTE: Some people add peas or corn when making the soup and cheese when serving the soup. Also have used the recipe but changed out the veg and meat for different ones. If you have more time you can use ham on the bone and then de-bone it when you want to serve it.
This recipe is also linked to...
Seasonal Inspiration Saturday