This ham and potato soup is quite simply packed with goodness and so satisfying to eat on a cool night. Thick and satiating, you can enjoy it on its own, add a few fresh herbs to accentuate the flavor or accompany it with some freshly baked bread, lightly toasted crostini or croutons. (more...)
This ham and potato soup is quite simply packed with goodness and so satisfying to eat on a cool night. Thick and satiating, you can enjoy it on its own, add a few fresh herbs to accentuate the flavor...
1 teaspoon freshly ground white or black pepper (or to taste)
THICKENING MILK MIXTURE
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Peel and dice the potatoes and onion. Lightly remove the strings from your celery stalks and dice. Dice your ham to the size you like it to be. Put everything in a large soup pot and pour over the water. Place on a stove and bring to a boil. Then turn down the heat to medium and let your soup cook until the potatoes are softened. That should take about 10 to 15 minutes. Stir in the chicken bouillon granules and mix thoroughly, letting them dissolve in your soup. Season to taste with salt and freshly ground pepper.
Now it is time to make your thickening mixture. Take a fresh saucepan and melt the butter slowly over medium-low heat. Carefully whisk in the flour using a fork and take care to stir continually for about a minute to avoid burning the mixture. Once the mixture has thickened into a nice paste, stir in the milk slowly but very thoroughly to avoid lumps forming. Continue stirring over medium-low heat for about 4 to 5 minutes or until your paste is rich and thick.
Stir the milk mixture carefully into the soup pot and let your soup simmer for a little bit, all the while becoming creamier and thicker. Adjust the seasoning and serve immediately.