Delicious Ham and Potato Soup -Lauren Shumway
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
2 Tablespoons chicken bouillon granules
salt to taste
1/4 teaspoon ground white or black pepper, or to taste 5 Tablespoons butter
5 Tablespoons all-purpose flour
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
3 1/4 cups water
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. 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.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
No comments:
Post a Comment