Potato Soup

I have always like potato soup, just as long as it was prepared by someone else. Mine never seemed to turn out quite right. That is until I tried this recipe from Allrecipes.com. This is by far the best potato soup that I have had, much less made!

This recipe is very flexible in that you can add veggies or leave out the ham and it will still be great. I highly recommend topping it with some shredded cheese, chopped green onion and possibly some crumbled bacon. Yum! It also feezes beautifully.

Give this a try next time you feeling like some warm, creamy soup (especially on a cold winter night!).

Delicious Ham and Potato Soup

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 8 servings

INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.