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Ham And Potato Soup

April 27th, 2012 | Posted by Angela Roberts in Recipes | Soups

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

I use a food processor for the celery and onion

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!

If you like this recipe you may like Broccoli Cheddar Soup or click here to see more recipes!

 

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4 Responses

  • Jessica says:

    I bet your “cool” snap is warmer than my current “warm” spell :)
    Jessica recently posted..A Different T Minus 3 WeeksMy Profile

  • Jessica says:

    It’s 54 right now but for tomorrow it shows a high of 71. That’s going to be fantastic!! Especially if it doesn’t rain. I was born and raised in PA. Where is your husband working? Have cousins who were born and raised in FL. I remember one of them, upon seeing snow for the first time (she was 3 or 4) ran outside in her PJs, jumped in it, ran back in side saying, “Mommy, Mommy, that sand is cold!!” When they would come to visit in the winter they’d play in the slush in parking lot if that was all there was because they so badly wanted to play in the snow.

    Oh, my crock-pot refried beans are a little bland (next time I’ll add more seasoning) but otherwise perfect. I put some in the freezer for another time. I’ll be eating them on toast for breakfast. YUM!
    Jessica recently posted..A Different T Minus 3 WeeksMy Profile

  • I just pinned this to my recipes to try in Pinterest. I usually make lentil soup after I do a ham, but the kids would like this soooo much better!
    I Wilkerson recently posted..Lime Coconut ChickenMy Profile



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