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!