So this soup right here wins a #1 spot in one of the best soups EVER! Simple yet full of flavor and so super easy!
I love how you can use leftover ham in this and also when you are making baked potatoes throw in a few extra. Refrigerate then use within the next couple of days. I also love to pressure cook potatoes in this recipe when short on time. I love me my pressure cooker :)
You will also see i love making things with a simple roux (butter,flour,milk mixture) Why? hmmm yet for the answer to that...o wait it makes things yummy. There ya go.
3-4 potatoes, peeled and cubed
2 c. ham chopped (i use ham steaks, you can use leftover ham if you'd like)
3 c. chicken broth ( i use 3 c. water and 4 chicken bullion cubes, seasoned ones are yumbo!)
1/4 c. butter
1/3 flour
2 1/2 c. milk
S&P to taste
In your soup pot add potatoes and your broth. Cook potatoes and broth on a medium heat intil potatoes are tender. In a smaller saucepan make your roux. Melt butter then add flour. Whisk out clumps and make into paste like consistency. Slowly add in your milk. Whisk until it thickens.
Add your thickened roux to your broth mixture. S&P up! Or just P up. Its salty enough for me with the ham. When stirred well add in your potatoes and ham. Garnish with cheese if you would like. We just snarf it right up as is..with a hearty roll of course :)
I love how you can use leftover ham in this and also when you are making baked potatoes throw in a few extra. Refrigerate then use within the next couple of days. I also love to pressure cook potatoes in this recipe when short on time. I love me my pressure cooker :)
You will also see i love making things with a simple roux (butter,flour,milk mixture) Why? hmmm yet for the answer to that...o wait it makes things yummy. There ya go.
3-4 potatoes, peeled and cubed
2 c. ham chopped (i use ham steaks, you can use leftover ham if you'd like)
3 c. chicken broth ( i use 3 c. water and 4 chicken bullion cubes, seasoned ones are yumbo!)
1/4 c. butter
1/3 flour
2 1/2 c. milk
S&P to taste
In your soup pot add potatoes and your broth. Cook potatoes and broth on a medium heat intil potatoes are tender. In a smaller saucepan make your roux. Melt butter then add flour. Whisk out clumps and make into paste like consistency. Slowly add in your milk. Whisk until it thickens.
Add your thickened roux to your broth mixture. S&P up! Or just P up. Its salty enough for me with the ham. When stirred well add in your potatoes and ham. Garnish with cheese if you would like. We just snarf it right up as is..with a hearty roll of course :)
Yummmm!!!!!!!!!! Im def. making this one this week!
ReplyDeleteShar you need to make and post the yummy Chicken and Wild Rice soup. :) Mom.
ReplyDeleteOkay, you are my favorite chef. All of your recipes so far have been my favorite kind of food - yum, yum, yum.
ReplyDelete