Tuesday, March 12, 2013

Creamy Potato Ham Soup

I baked a delicious ham for a family dinner Sunday..and as usual had a ton left. I sent it to work for lunches with Dustin and I have been force feeding it to Scarlett. I was a little afraid for my life today, if I were to serve it again. Great family secret...use left over ham in our family recipe of potato soup.

At risk of being disowned, out cast, and potentially beaten I am going to share that recipe with you. Its too yummy not to!

4 medium Yukon gold potatoes
2 small yellow onions
4-6 ounces chopped and diced ham
2 stalks celery diced
3.5 cups water
5 tablespoons butter
5 tablespoons all purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon pepper

1. In a large pot mix potatoes, onions, ham, celery and water. Bring to a boil and reduce to medium heat. Allow to cook for 15-20 minutes or until potatoes are softened.

2. In a medium sauce pan melt butter over medium-low heat. Mix in flour whisking continuously for 1 minute. Will thicken quickly. Slowly pour in milk while continuing to whisk to prevent lumps. Add in salt and pepper. Cook for 5 minutes while mixture thickens.

3. Mix milk mixture into big pot with potatoes mixture and cook on medium for an additional 10 minutes. Stirring every now and then. Soup will become creamy.

Thes secret to my family recipe is its simplicity. We don't over complicated it with things like chicken stock which also makes its high in sodium(my mom has high blood pressure).

Makes 8 servings
153 calories
27 carbs
7 proteins

Hope you all enjoy! Another great tip...we add cheese! But that is added calories!

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