Potato Soup With Ham
Blue Ribbon Recipe
This is a great basic homemade potato soup that's made even better with the addition of ham. A fantastic use of the leftover holiday ham. Lynne uses the perfect combination of veggies that give this soup a nice flavor without anything overpowering. Potato is the real star of the soup. Blending some of the mixture gives the soup a thicker texture without losing the chunks. It was a wonderful consistency. This soup recipe is creamy and perfect for a cold evening.
Ingredients
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2 Tbspbutter
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1/2 ceach onion, celery, carrots, diced
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2 clovegarlic, pressed
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1 qtwater
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1 Tbspchicken boullion
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3 lbwhite potatoes, peeled and diced
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8 ozham, diced
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1/8 tspcayenne pepper
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1 tspsalt, to taste
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1 can(s)evaporated milk (I used fat free), 5 oz.
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1 Tbspcornstarch
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1 pthalf and half (I used fat free)
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1 ccheddar cheese, shredded, plus more for garnish
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1/2 csour cream, plus more for garnish
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1/4 cgreen onion, chopped
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1/2 ccroutons of choice
How to Make Potato Soup With Ham
- In a large soup pot, saute onion, celery, carrots, and garlic in butter until golden.
- Stir in water, boullion, and potatoes.
- Simmer until potatoes are tender.
- Process about 3 cups of soup in the food processor until smooth. Return it to the pot.
- Mix cornstarch and 1/2 cup evaporated milk until smooth.
- Stir into soup slowly so as not to form lumps.
- Add ham, cayenne pepper, salt, the rest of the milk and half and half, stirring until heated through and thickened.
- Add shredded cheese and sour cream, stirring until incorporated.
- Serve topped with croutons, more cheese, sour cream and/or chopped green onions.
