Delicious Ham & Potato Soup - My Way

Name: Delicious Ham & Potato Soup - My Way
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 - 8
Cuisine: American
Ingredients: 36 oz chicken broth , i used homemade that i had frozen; 1 tsp chicken boullion paste, or bullion cube; 3 - 4 c potatoes, cubed, about 1 inch; 3/4 c celery, chopped; 1 c onions, diced - can use less, but we like lots; 2 clove garlic, minced; 1 c carrots, sliced; 1 1/2 c corn, canned or i used fresh that was frozen; 1 1/2 c cooked ham, diced...i buy the already cubed ham; 1 Tbsp parsley; 1 tsp salt; 1 tsp pepper; 6 Tbsp butter; 6 Tbsp flour; 2 c milk; 1 c heavy cream; more salt and pepper to taste

By Cassie *
@1lovetocook1x

Delicious!! One of my families favorite soups...sure does warm the soul..

Rich, flavorful and nothing hard about it!

I make this and then put it in the crock pot for Church luncheons..everyone just loves it...

My pictures...Enjoy!

Rating:

★★★★★ 8 votes5

Comments:

29 Comments

Serves:

6 - 8

Prep:

25 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

36 oz

chicken broth , i used homemade that i had frozen
1 tsp

chicken boullion paste, or bullion cube
3 - 4 c

potatoes, cubed, about 1 inch
3/4 c

celery, chopped
1 c

onions, diced - can use less, but we like lots
2 clove

garlic, minced
1 c

carrots, sliced
1 1/2 c

corn, canned or i used fresh that was frozen
1 1/2 c

cooked ham, diced...i buy the already cubed ham
1 Tbsp

parsley
1 tsp

salt
1 tsp

pepper
6 Tbsp

butter
6 Tbsp

flour
2 c

milk
1 c

heavy cream
·

more salt and pepper to taste
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How to Make Delicious Ham & Potato Soup - My Way

Step-by-Step

Chop your vegetables.
In a medium stock pot, add the potatoes, onions, garlic, celery, carrots, ham, 1 teaspoon chicken bullion paste, and chicken stock.
Bring to a boil, then reduce heat and simmer until vegetables are fork tender. About 15 - 20 minutes.
Add the salt and pepper; stir, turn off heat.
In a medium saucepan, on medium heat; melt the butter, whisk in the flour; stirring constantly till form a bubbly paste, about 1 minute.
Add the milk a cup at a time; whisking constantly, removing any lumps that may form...add the cup of heavy cream. Remain cooking and stirring until thickened, about 1 minute.
Now, add the corn to the soup pot, stir.
Slowly stir in the thickened milk mixture, until thoroughly combined.
Add the parsley; stir.

Now, bring the soup back to a simmer, just long enough to heat everything through.

Now is when I taste to see if the soup needs more salt, either add more now, or when serving add to your liking.
This is a very delicious and satisfying soup..I sometimes garnish with shredded cheese and chives. Even use bacon..or serve as is....

Enjoy!