Hi everyone. Sorry I haven't posted in a few days but I was gone this weekend visiting with my son and his family. My grandaughter is now 7 months old and is just an absolute butterball!!! I've also been watching the Olympics and I'm looking forward to the figure skating tonight. It's my favorite sport to watch. Funny because I had been to a "Stars on Ice" years back and had seen many of the Olympic performers skate in person yet I enjoy watching it much more on TV. I can't say why but I just do!!!!
I made this soup a few weeks back and enjoyed it. I'm not much of a soup person but my husband and son both enjoy soup and this one is quite hearty. It's very filling and can be a meal by itself! I found the recipe at Allrecipes. I've found many good recipes there lately but came across a real dud yesterday. Oh man....I had made a banana cream pie I found there that had gotten rave reviews but some negative ones too regarding the filling just turning to mush when baked. Well guess who's filling turned to mush.....yes me! It was so perfect before it went into the oven. Ughhhhh! Frustrating when I think of all the ingredients wasted. Anyhow, this soup turned out very good. The picture doesn't really do it justice at all. I'm not much of a photographer anyhow!
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup chopped onion
1/3 cup diced carrots (my addition)
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, to taste
1 teaspoon Mrs. Dash (my addition, it really does need this)
5 tablespoons butter
5 tablespoons all purpose flour
2 cups milk (I used 2%)
Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, about 5 minutes.
Stir the milk mixture into the stock pot, and cook soup until heated through. Serve immediately.