Tuesday, June 21, 2011

Ham & Potato Soup Recipe

This recipe came from my friend Jennifer Shimon, who made it for our family when Annika was born. We loved this non-heavy comfort food (it is a "cream" type soup without cream- you can use skim milk if you like) which was so fast to heat and serve when life is busy with a newborn. I now go to this recipe often when friends have babies or when we are just in the mood for it. It is one of my most requested recipes- enjoy!

Ham &Potato Soup

4 cups cubed peeled potatoes
1 1/4 cup chicken stock
1 cup thinly sliced celery
1/2 cup chopped carrot
1/2 cup chopped onion
2 Tablespoons parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
 dash dillweed (do not skip this- it makes the dish!)
3 1/2 cup milk
3 Tablespoons flour
1/2 cup milk
ham steak cubed (the original recipe did not call for ham, so put in as much or as little as you like. I usually buy a slice of ham steak)

In a large saucepan or small stockpot, add chicken stock, potatoes, celery, carrots, onion, parsley, salt, pepper and dillweed. Boil, then reduce heat. Cover and simmer for 15- 20 minutes or until the vegetables are soft. Add ham. Add 3 1/2 cups milk and heat until hot (do NOT let the milk boil or the soup may separate.)  Blend flour and 1/2 cup milk and add to the soup. Cook, stirring occasionally, until soup is thick.

We enjoy this soup with a package of Rhodes heat and serve buns (I know I should be making homemade but oh, well.) If you have time to pre-plan, this soup is much better the second day!

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