I live in Minnesota where we have cold weather for about six months out of the year (or so it seems!). During those cold months I like to make quick, easy meals that not only warm up my family, but also fill them up as well. For my family, hearty, good-tasting soups do just that!
I originally found this recipe on allrecipes.com but tweaked it to my family’s likings, since my daughter doesn’t care for celery and my son doesn’t like black pepper (what he considers “HOT”) all that much.
- 3 1/2 cups peeled and diced potatoes (about 4 medium sized potatoes)
- 1 Tbsp. finely chopped onion
- 3/4 cup diced cooked ham ( I had leftover ham from Christmas that I froze into packages, so I was able to use that)
- 3 1/4 cups water
- 2 Tbsp. chicken bouillon granules
- Less than 1/4 tsp. salt
- 1/4 tsp. ground white or black pepper
- 5 Tbsp. butter
- 5 Tbsp. all-purpose flour
- 2 cups milk
Combine the potatoes, onion, ham and water in a stockpot. Brint to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork (I used a whisk), 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-high heat until thick, 4-5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
The original recipe calls for 1/3 cup diced celery, 1/3 cup finely chopped onion, 1/2 tsp. salt and 1 tsp. ground white or black pepper. As, I mentioned I tweaked it to my family’s likings and that is what I really like about this recipe, you can add additional ingredients or even eliminate a few and it still taste delicious!