By request from a good friend: a super easy weeknight recipe. I mean like, crazy simple. And fast, filling, and cheap. And best of all, kid friendly. I’m serving it tonight with a tossed salad and either these popovers or these cheddar scallion scones … I haven’t decided yet.
I’ve never made a soup using this thickening technique before, but it worked like a charm. For a different, non chunky version of potato soup, you could try this one too, which uses bacon instead of ham. I like them both. Sale ingredients (there are a lot of them!) are in green. Have a great week!
EASY HAM & POTATO SOUP
3 1/2 c. peeled and diced potatoes (Yukon Golds)
1/3 c. celery, finely diced (Pascal celery)
1/3 c. onion, finely diced (yellow onions)
3/4 c. cooked ham, diced (Sendik’s Black Forest Ham)
4 c. chicken broth, plus additional to thin if necessary (Swanson Broths)
1/2 t. sea salt, or to taste
1/2 t. freshly ground black pepper
5 T. butter (Shurfresh Butter Quarters)
5 T. flour (Gold Medal Flour if you’re running low)
2 c. whole milk
Shredded cheddar cheese for garnish, optional (Sargento Shredded Cheeses)
Chopped scallions, optional
Combine the potatoes, celery, onion, ham and chicken broth in a stock pot. Bring to a boil, then cook over medium heat until potatoes are tender, 15 to 20 minutes. Stir in the salt and pepper.
In a separate saucepan, melt the butter over medium low heat. Whisk in flour and cook, stirring constantly, for three minutes. Slowly add the milk to the pan, whisking constantly to avoid allowing lumps to form. Continue stirring over medium low heat until mixture thickens, four to five minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.Featured, Fresh, Frugal, Fabulous | November 13th, 2012