Have I ever told you how much I love soup? Take a look at my Soup Menu and it will give you an idea! So when I find an outstanding new soup, you bet I’m going to share it. Here it is, my sister’s Ham & Potato Soup. What a bowl of comfort, perfect for a winter day!
This soup is hearty, comforting, simple and simply delish! If you’re a follower, you may have heard me say many times that I don’t like “gloppy” overly thick soups. This isn’t like some you’ll come across! Partially mashing the potatoes thickens it beautifully and the drizzle of cream at the end lends a gorgeous silkiness and richness.
It’s positively addictive. You’ll probably want to double the recipe. This also got two thumbs up from my Dad, who I happened to notice about halfway through lunch was using his fork! Now that’s a hearty soup!
Best of all, Ham & Potato Soup is inexpensive, especially if using leftover ham from a holiday dinner…if you’d like, you can make a ham broth from the hambone and use about six cups of it in the soup but it was great with chicken broth, too. A few chives or green onion at the end add a little bite, and if you’d like, toss a bit of grated cheddar on the bowl, to melt in. Yum!
This Ham & Potatoe soup is really almost too thick to serve with crackers, but a bit of cornbread or a corn muffin would be absolutely ideal on the side – talk about a bargain meal! For other recipe using leftover Ham, see my 12 Days of Ham Post or follow the tags, below.
Ham & Potato Soup
- 1 onion, diced
- 2 – 3 stalks celery, small diced
- 2 – 3 carrots, small dice
- 1 clove garlic, minced
- 4 tablespoons flour
- 5 – 6 medium potatoes (about 1 1/2 pounds)
- 6 cups broth, ham, chicken or vegetable
- abt 1 1/2 cups of diced ham
- 1/2 cup cream or 1/2 & 1/2
- salt & pepper to taste
- dash hot sauce or pinch of cayenne
Melt butter in pot over medium heat. Add carrot, celery, and onion. Cook until the vegetables have begun to soften and onions are translucent. Add garlic and cook for a minute longer.
Sprinkle flour over the mixture and cook for three to four minutes, stirring often. Slowly add in broth, stirring. Bring to a simmer and add potatoes and ham, salt and pepper to taste and the dash of hot sauce or pinch of cayenne.
Simmer gently for 15 – 20 minutes, until potatoes are soft and tender, stirring occasionally. Mash some of the potatoes until desired consistency. Add cream, but do not boil. Taste for seasoning and adjust for salt and pepper.
Garnish as desired, with thinly sliced green onions or chives, perhaps a little grated cheddar cheese.
From the kitchen of http://www.frugalhausfrau.com
You know I’ll be bringing this to our Throwback Thursday #21 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
As always, to view the link party or add a link, click on the little blue button below!
I’m also taking this to Fiesta Friday 102, hosted by Angie of the Novice Gardener! Thanks Angie, for all you do! She’s backed up by two fantastic bloggers, Elaine @ foodbod and Julie @ Hostess at Heart.