Earlier this week we had a small cold snap…really I should say cool snap. I was super happy because I was able to turn off the air conditioner and open the windows. I knew that this would be the last of the cool air before the very hot Florida summer set in.
I took this cooler weather opportunity to make some soup. I went to my refrigerator to see what I could find to throw into a pot of soup. I was happy to find a Pyrex dish in the very back of my freezer with some diced ham, I had totally forgot about this treasure. It was time to make a delicious pot of homemade ham and potato soup.
Ham and potato soup is a great dish to make using leftover ham after a holiday. This most recent ham came from my dad. Every time that he comes to town he stops at the Honey Baked Ham store and picks up a ham and a turkey. I do not shop at this store so we all love this special treat! The kids get spoiled by grandpa and I get spoiled by not having to cook lunch for a week.
Once all of the spiraled ham is gone I pull some chunks of meat off, dice it, and freeze it (my treasure for a later day). I also use the ham bone to make an awesome bean soup. My favorite soup using leftover ham is ham and potato soup. I love sprinkling grated cheese and some scallions over it, simply delicious!
I only wish that this soup would freeze well…I will let you know that it does not. When I make a batch of this soup we eat it for a dinner and then for lunches throughout the week.
Here is what you need: These measurements are approximate, it is okay to add a little more or less depending on your families preferences. 4 cups diced red potatoes, 1/2 cup diced celery, 1 medium onion diced, 1 1/2 cup diced cooked ham, 4 to 5 cups of chicken stock, 1/2 teaspoon seal salt, 1 teaspoon ground black pepper, 5 tablespoons butter, 5 tablespoons flour (whole wheat works fine), 2 cups milk
Here is what you do: Combine the potatoes, celery, onion, and ham in a stockpot. Cover with chicken stock. Bring to a boil, then cook over medium heat until potatoes are tender, about 15 to 20 minutes.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook for about 2 minutes stirring constantly.
Slowly stir in milk while whisking so that lumps do not form. Continue stirring over medium-low heat until thick, about 5 minutes.
Add the milk mixture into the stockpot.
Cook until heated through. Enjoy!