Creamy Ham and Potato Soup

You know you may have a problem when…..

You go into the store with a list… you are not going to be buying anything that is not on that list. However, you still end up buying a ham hock (that wasn’t on your list) because you know how happy your husband will be when he sees it!

Okay, so maybe your husband doesn’t love ham like mine does, but maybe you plan on snagging an extra ham hock when they go on sale after Easter. If you’re wondering what to do with it… well, at least some of it, look no further….

We made this creamy ham and potato soup a lot when I was growing up, and it is now a favorite with my own husband and children!

….if you’re wondering what to do with the rest of the (cooked) ham – Just cut it off the bone, cut it up into cubes, and put 2 cups in freezer bags. They’ll be ready to take out of the freezer to be added to a variety of meals when you need them. Don’t forget to save that bone – It’s great to use to make some ham broth, or cooked in a soup!

Creamy Ham and Potato Soup

I don’t know where the original recipe came from, but I was able to find the same one we used growing up at allrecipes.com

Ingredients:

• 1/2 cup celery, finely diced
• 1/2 cup onion, diced
• 2 cups ham, cooked and cubed
• 5 cups potatoes, cubed (peeling is optional)
• 5 cups water
• 1/3 cup butter
• 3 boullion cubes (you could substitute chicken broth for 3 of the 5 cups of water)
• 1tsp salt (or to taste)
• pepper to taste
• 1/3 cup flour
• 3 cups milk

Once you have cut everything up, you’ll want to put the celery, onion, potatoes, and ham in a large stockpot.

Then add your water (and broth if you’re using that instead of the boullion). Turn on your stove and let that come to a boil. Let it boil until your potatoes are nice and soft.

Meanwhile….

Melt your butter over medium heat. As your butter is melting, you can add the boullion cubes (if you’re using them), salt, and pepper. Just stir it a bit, and squish the boullion as it gets soft to dissolve.

It may not look pretty, but it will taste amazing… it’s starting to smell good too!

Once your butter is melted and everything is dissolved, you’ll want to add your flour. Turn your stove down to medium/low and let it cook for a minute or two. Next, slowly add in your milk so that it doesn’t get chunky. Add some milk a little at a time, stirring in between. Once it has thinned out a bit, you can add the rest of your milk all at once – after about 2 cups. Turn your heat up to medium. Continue stirring until it’s nice and thick… about 5 minutes. Turn off the heat.

Once your potatoes are nice and soft (prick with a fork to test), you can add your flour/milk mixture to your veggies and ham. Stir it in and let that cook just a little longer to thicken a bit.

You are now ready to sit down with your family to a steamy bowl of ham and potato soup!
Enjoy!

Does your family love this Ham and Potato Soup as much as mine does?

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Creamy Ham and Potato Soup Recipe

Serving Size: Serves 12

• 1/2 cup celery, finely diced
• 1/2 cup onion, diced
• 2 cups cooked ham, cubed
• 5 cups potatoes, cubed (peeling is optional)
• 5 cups water
• 1/3 cup butter
• 3 boullion cubes (or substitute chicken broth for 3-5 cups of the 5 cups of water)
• 1 tsp salt (or to taste)
• pepper to taste
• 1/3 cup flour
• 3 cups milk

Instructions

1. Once you have cut everything up, you'll want to put the celery, onion, potatoes, and ham in a large stockpot.
2. Then add your water (and broth, if you're using that instead of the boullion)
3. Turn on your stove and let that come to a boil. Let it continue to boil until your potatoes are nice and soft.
4. While that's cooking, melt your butter over medium heat. As your butter is melting, you can add the boullion cubes (if you're using them), along with the salt and pepper. Squish the boullion as it get soft, and stir everything to dissolve.
5. Once everything has dissolved, you'll want to stir in your flour. Turn your stove down to medium/low, and let it cook for a minute or two.
6. Next, slowly add some milk a little at a time, stirring between additions, so it doesn't get chunky.
7. After about two cups, it should be thinned out enough that you can pour the last cup in all at once.
8. Continue stirring over medium/low heat until it has thickened up a bit... about 5 minutes.
9. Turn off the heat.
10. Once your potatoes have softened (you should be able to easily poke them with a fork), you can add your flour/milk mixture to your veggies and ham.
11. Stir it in and let it cook a few minutes more until heated through.
12. Now just serve and ENJOY!

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http://homesteadtoheaven.com/ham-and-potato-soup-recipe/