Ham and Potato SoupDen

  • 4 cups of peeled & diced potatoes
  • 1/2 cup chopped celery
  • 1/3 cup finely chopped onion
  • 1 cup diced cooked ham
  • 4 cups water
  • 3 vegetable bouillon cubes (or 1 tablespoon if already loose)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
Combine the potatoes, onion, celery, ham & water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the bouillon cubes, salt & pepper. Simmer until bouillon is fully dissolved.

In a separate saucepan, melt butter over medium heat. Whisk in flour 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 heat until very thick.

Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.

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