Heavenly Ham Potato Soup
- 1.5 c diced potatoes (peeled)
- 3 T diced celery
- 3 T finely chopped onion
- 1/2 c diced ham (cooked)
- 1 c double-strength stock (pork stock)
- water (as needed)
- salt (to taste)
- 1/2 t ground pepper (white or black, to taste)
- 2 T butter (25g)
- 2 T Flour (Plain)
- 1/2 c milk (up to 1 cup, as desired)
- 1/4 c sour cream (optional)
- 60 g shredded cheddar cheese (optional)
- 1 sliced green onions (for garnish)
1. Combine the potatoes, celery, onion, ham in a large stockpot and add stock. If necessary, add enough water just to cover and slightly float. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2. In a separate large-ish saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thickened. 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 thick. The amount of milk you use is really dependent on how much space you have left in the stock pot boiling the potatoes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Remove from heat, stir in cheese. Keep the sour cream from curdling by mixing with some finished soup, then pour into the pot and stir gently. Serve immediately, garnished with a sprinkle of green onion if you like.
SJ Note 4 Jan 2012: Tasty! Not sure I'd call it heavenly, but very tasty - a definite keeper. The original scaling made way too much, said it was 4 servings. I've halved that in this copy, and suspect it'll make 2-3 servings. Needed some salt and pepper at the table, but not much; the flavoring was pretty good.