Comforting Ham and Potato Soup
Believe me, no one will refuse such a dinner, even the biggest fastidious will be satisfied.
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Servings: 5
Ingredients
- 3 1/2 cups (about 2 large) russet potatoes, peeled and diced mediu
- 1 1/2 cups (9oz) cooked honey (or regular) ham, diced medium
- 1/2 cup celery diced small
- 1/2 cup onion diced small
- 4 cups (2 15oz cans) chicken broth
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon (44g) all-purpose flour
- 2 cups milk, (any percentage)
- 1/4 teaspoon black pepper
- Salt
Instructions
- Place diced potatoes, onions, celery and ham in a pot, cover with broth and cook for 10-15 minutes until vegetables soften.
- Melt the butter in a saucepan, add flour, mix thoroughly and cook for 1 minute. Pour in milk slowly and cook for 5 minutes until thickened, stirring constantly with a whisk so that no lumps form.
- Pour the sauce into the soup, stir. Season with salt and pepper to taste, serve.
Notes
- Cook the roux sauce in a thick-walled saucepan over low heat and stirring constantly. For convenience, use a silicone spatula to scrape off sauce that has stuck to the bottom and sides, and a whisk to stir and break up any lumps.
- When reheating the soup, stir well to prevent the soup from burning to the bottom.