Potato Soup with Ham à la Dawn and Paula
Linda
Creamy, rich wholesome soup perfect for a Winter evening!
ingredients
- 1/2 stick butter
- 1 small onion diced fine
- 2 medium carrots, diced fine
- 2 TBS flour
- 8 medium russet potatoes peeled and cubed
- 4 cups whole milk or 2% milk
- 2 chicken bouillon cubes dissolved in 1/2 cup hot milk
- 1 cup half and half
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups salted water
- 1 # ham steak, cut into bite sized pieces
- crumbled bacon bits for garnish
- Grated sharp cheddar cheese for garnish
directions
- 1
1. In a 4 quart saucepan, saute the onions and carrots in the butter until both are tender (approx. 5 minutes)
- 2
2. Whisk in the flour and cook for 1 minute
- 3
3. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat fir 15 minutes, until the potatoes are very soft and some have turned into mush
- 4
4. Add the half and half and salt and pepper
- 5
5. Add the ham to the soup and stir well
- 6
6. Serve soup with bacon bits and grated cheese
notes
The toughest part of this recipe is cutting up the vegetables so small.
Source: Linda
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