Best Ever Potato Soup
01-27-2014, 04:54 PM
#1
Senior Member
Thread Starter
Join Date: Jul 2011
Location: Las Vegas, NV
Posts: 946
Best Ever Potato Soup
3 medium to large potatoes, diced
2 cups celery ,diced
1 lg. onion, diced
3 slices bacon, diced
1-½ cups diced ham
2 cups milk
2 cans chicken broth
2 cups water
5 tablespoons margarine
5 tablespoons flour
½ tsp. thyme
3 tablespoons chives (dried)
Salt and pepper to taste
2 cups grated cheddar cheese (or can use velveeta)
Place diced bacon in large soup pot and cook until crisp. Add onion, celery and diced potatoes along with chicken broth and water. Add chives, ham, thyme and salt and pepper. Bring to boil and lower to simmer, cook about 30 minutes or until potatoes are done. Mash with potato masher to break up some of the potatoes into small pieces. Meantime, put margarine in saucepan and melt, whisk in flour and milk until white sauce is thickened. Add cheese and melt, stir well and pour into soup pot with rest of mixture….bring to simmer for about 5 min. Serve with cornbread muffins with honey butter….YUM YUM
2 cups celery ,diced
1 lg. onion, diced
3 slices bacon, diced
1-½ cups diced ham
2 cups milk
2 cans chicken broth
2 cups water
5 tablespoons margarine
5 tablespoons flour
½ tsp. thyme
3 tablespoons chives (dried)
Salt and pepper to taste
2 cups grated cheddar cheese (or can use velveeta)
Place diced bacon in large soup pot and cook until crisp. Add onion, celery and diced potatoes along with chicken broth and water. Add chives, ham, thyme and salt and pepper. Bring to boil and lower to simmer, cook about 30 minutes or until potatoes are done. Mash with potato masher to break up some of the potatoes into small pieces. Meantime, put margarine in saucepan and melt, whisk in flour and milk until white sauce is thickened. Add cheese and melt, stir well and pour into soup pot with rest of mixture….bring to simmer for about 5 min. Serve with cornbread muffins with honey butter….YUM YUM
01-28-2014, 06:42 PM
#8
Senior Member
Join Date: Apr 2011
Location: Spring Lake, Michigan
Posts: 978
I make this for the concession stands at school during winter months and parents come back asking for it next year!
It is the MOST DELICIOUS potato soup ever!!!
HAM AND POTATO SOUP
Serves 8 (ONLY served 3 at my house, so I always double the recipe)
3.5 c. Peeled and diced potatoes
1/3 c. Chopped celery
1/3 c. Chopped onion
3/4 c. diced cooked ham (leftover Christmas or Easter ham or purchased at the deli)
3 and 1/4 c. Water
2 Tbsp. Chicken bouillon granules ( I use 6 cubes)
1/2 tsp. Salt
1 tsp. Pepper
5 Tbsp. Butter
5 Tbsp. Flour
2 c. Milk
Combine potatoes, celery, onion and ham with water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (10-15 mins). Stirs in bouillon and salt and pepper.
In a separate saucepan, melt butter over medium heat. Wisk in flour with fork and cook stirring constantly until thick. (1 min). Slowly stir in milk...continue stirring (med low heat) until thick (4 - 5 mins).
Stir the milk mixture into stockpot and cook soup until heated through! Serve with cheese (I melt some cheese in in the last few mins)!
GLUTEN AND DAIRY FREE VERSION
I substitute 5 Tbsp. cornstarch for the flour and plain rice milk for the milk.
It is the MOST DELICIOUS potato soup ever!!!
HAM AND POTATO SOUP
Serves 8 (ONLY served 3 at my house, so I always double the recipe)
3.5 c. Peeled and diced potatoes
1/3 c. Chopped celery
1/3 c. Chopped onion
3/4 c. diced cooked ham (leftover Christmas or Easter ham or purchased at the deli)
3 and 1/4 c. Water
2 Tbsp. Chicken bouillon granules ( I use 6 cubes)
1/2 tsp. Salt
1 tsp. Pepper
5 Tbsp. Butter
5 Tbsp. Flour
2 c. Milk
Combine potatoes, celery, onion and ham with water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (10-15 mins). Stirs in bouillon and salt and pepper.
In a separate saucepan, melt butter over medium heat. Wisk in flour with fork and cook stirring constantly until thick. (1 min). Slowly stir in milk...continue stirring (med low heat) until thick (4 - 5 mins).
Stir the milk mixture into stockpot and cook soup until heated through! Serve with cheese (I melt some cheese in in the last few mins)!
GLUTEN AND DAIRY FREE VERSION
I substitute 5 Tbsp. cornstarch for the flour and plain rice milk for the milk.
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