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Tuesday, November 8, 2011

Ham and Potato Soup! Recipe!

So, today, just like last Tuesday instead of our coffee-related Jokes/quotes/facts/news that I usually share on Tuesdays I am going to be sharing a Soup Recipe! This time is the turn for a delicious Ham and Potato Soup! This soup is delicious! My husband never really liked soups until now... each soup I've made lately has been a big hit but this one is now a favorite! I am glad I started making soups even when I knew he was "all against them" I thought I would make him "cross to this side" and he did! And oh! am I happy he did! because I really love soups especially in cold, cloudy days!

So, here is our soup:

Ham and Potato Soup
(About 8 servings)

  • 2 tbsp. olive oil
  • 1 big carrot (or 2 medium/small ones) -peeled and diced-
  • 3 1/2 cups peeled and diced potatoes
  • 1 stalk of celery finely chopped
  • 1/2 cup finely chopped onion
  • 1 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules (or 1 1/2 cubes)
  • Salt to taste (about 1 tsp.)
  • Black pepper to taste (about 1/2 tsp.)
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  •  1 cup of shredded Monterey Jack cheese (for garnish)
  • 4 green onions (for garnish)


  1. In a stockpot warm the olive oil at medium heat, once it's hot add the potatoes, celery, onion and carrots stirring occasionally until they soften (about 8 minutes) -season with some salt and pepper, remember you will be adding the chicken bouillion granules - or cubes - and those will add more salt.
  2. Once the 8 minutes have passed and the vegetables are a little softer add the ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  4. Stir the milk mixture into the stockpot, stir a little to make sure it combines and cook soup for 3-5 more minutes. Serve immediately garnishing with the shredded cheese and green onions

© Paloma King

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