My hubby and I love to have soup for dinner with a nice big salad. With the price of everything going up nowadays, soup is a very economical meal to fix for your family. And the sky is the limit with the various add ins and substitutions you can try. Get creative! You can make it just how you like it. Most soup that you get out in restaurants are way too salty in my opinion. As with most of my soup recipes, I like to just add the salt and pepper to taste. I find that in this way, we can really watch our salt intake. I hope you enjoy this very easy and very delicious recipe with your family!
Creamy Ham & Potato Soup
1 tbsp olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
2 garlic cloves finely chopped
3 1/2 cups peeled & diced potatoes
3/4 cup diced ham
3 1/4 cup chicken broth
1/8 tsp marjoram
1 bay leaf
salt & pepper to taste
5 tbsp butter
5 tbsp flour
2 cups milk
In a large stockpot over medium heat, add the olive oil and sautee the carrots, celery, onions, and garlic for about 1-2 minutes, stirring frequently.
Add the potatoes, ham and chicken broth to the stockpot. Add the marjoram and bay leaf. Bring to a boil, then cook over medium heat until the potatoes are tender, about 15 minutes. Add salt and pepper to taste. Remove bay leaf.
In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour, stirring constantly until thick, about 1 minute.
Slowly stir in the milk, whisking constantly to avoid lumps. Continue stirring over medium-low heat until thick, about 4 minutes.
Stir the milk mixture into the stockpot, cooking soup until heated through. Delicious!
Makes about 8 servings
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Creamy Ham & Potato Soup
1 tbsp olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
2 garlic cloves finely chopped
3 1/2 cups peeled & diced potatoes
3/4 cup diced ham
3 1/4 cup chicken broth
1/8 tsp marjoram
1 bay leaf
salt & pepper to taste
5 tbsp butter
5 tbsp flour
2 cups milk
In a large stockpot over medium heat, add the olive oil and sautee the carrots, celery, onions, and garlic for about 1-2 minutes, stirring frequently.
Add the potatoes, ham and chicken broth to the stockpot. Add the marjoram and bay leaf. Bring to a boil, then cook over medium heat until the potatoes are tender, about 15 minutes. Add salt and pepper to taste. Remove bay leaf.
In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour, stirring constantly until thick, about 1 minute.
Slowly stir in the milk, whisking constantly to avoid lumps. Continue stirring over medium-low heat until thick, about 4 minutes.
Stir the milk mixture into the stockpot, cooking soup until heated through. Delicious!
Makes about 8 servings
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- Love Cook Eat
This looks like a great base to use for a bean soup, leaving out the ham if you like. as a bean soup it would be even cheaper too. Another option to make it a little healthier is using smoked turkey wings. Or since they are smoked they might be just as heavy in salt? Starting to heat up in Texas so soup not at top of list but certainly a recipe to keep in mind!
ReplyDeleteThose are really great ideas Ruth! That is why I love soups (we even eat them alot in the summer) because they are just so versatile! And as long as you season the soup only after all additions, it shouldn't matter what meat you use. Stay cool in Texas!
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