June 1, 2009
Ham and Potato Soup
This is an easy and simple ham and potato soup I came up with to use up left over ham. If you prefer a thicker soup, use less water and bullion.
1 tablespoon bacon grease
1 cup celery, diced
Half a large onion, diced
2 cups cooked ham, diced
4 cups potatoes, diced
5 cups water
3 cubes chicken bullion
8 tablespoons butter
8 tablespoons flour
3 cups milk
salt and pepper
Heat up bacon grease in a large heavy pot. Add celery, onions, salt and pepper and sautee for a few minutes.
Add ham and potatoes and mix well with celery and onions.
Add the water and bring to a boil. Reduce heat to medium-low and add bullion.
Cook until potatoes are at a desired consistency. While the soup is simmering, in a sauce pan on low, add butter and stir until melted. Whisk in the flour until well incorporated and add milk a little at a time being sure to whisk out the lumps. Once all the milk is added, whisk mixture for about 2 minutes, or until it thickens.
Add the mixture to the soup pot and mix until well incorporated, then serve the soup.
Optional toppings: broken up pieces of cooked bacon, shredded cheddar cheese, chopped chives, or cayenne pepper.