This soup is hearty and delicious. On a cold autumn day it will warm up your whole body. Make it once as is, then start getting creative by adding other veggies to create a whole range of soups that reflect what you have in your refrigerator.
Ingredients
4 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
1/2 to 3/4 cup diced cooked ham
4 cups water
2 tbsp chicken bouillon granules (or use chicken broth instead of the water)
1/2 teaspoon salt, or to taste
1 tsp ground pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions
- Combine potatoes, onion, celery, ham and water in a heavy pot.
- Cook over medium heat until potatoes are soft.
- Add chicken bouillon, salt and pepper.
- In a small saucepan, melt the butter over low heat. Stir in the flour with a wisk. Stir constantly until the flour is thick. Slowly add milk, a tablespoon at a time until all of the milk has been added. Keep on stirring over medium-low heat until the sauce thickens.
- Slowly add the milk sauce into the potato mixture, and cook until heated.
- Serve immediately.
Note: Potato soups don’t freeze very well, but IF you have leftovers you can store in the refrigerator for a day or two.
Additions and Substitutions.
- Substitute bacon or cooked firm sausage for the ham
- Substitute leeks for onions
- Add one or two carrots
- Add 1 cup green beans
- Add 1 cup peas
- like garlic? Add one, two or even 4 cloves!
Hello thanks for yet another nice and good post. Where do you receive your inspiration for all this
?
Thanks Jess … I got the Potato Soup recipe from a friend. It truly IS delicious.
Hi Wendy, have taken a copy of the recipe and will give it a go. Thanks all the good info and for keeping me in the loop!
Hope you LOVE the soup Josephine!
This soup seems so simple to cook and tasty too. That’s what I love