Potato Ham Soup
This is without a doubt the best potato soup recipe I have ever discovered. It is quick to make, but more than that, it tastes awesome. Everyone will think you’ve been slaving over a hot stove all day, but the truth is you can have this on the table in fewer than 45 minutes, start to finish, and all for less than $5 if you are a smart (sale) shopper!
- 1 pound potatoes peeled and diced
- ⅓ cup finely chopped onion
- ⅓ cup finely diced celery
- ¾ cup diced, cooked ham
- 3 ¼ cups water
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground hite or black pepper or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
Place the potatoes, onion, celery, ham, and water in a big pot over high heat. Once it comes to a boil, cover the pot and reduce the heat to medium.
Cook until potatoes are fork-tender, about 10 to 15 minutes.
Stir in the bouillon granules, salt, and pepper.
In a separate small saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
Slowly add milk, stirring constantly so that lumps don’t form. Continue stirring until all of the milk has been added and until the mixture is nice and thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and allow to cook for a few more minutes until heated through. Serve immediately.
Serving: 1cup | Calories: 332kcal