Ham and Potato Soup
Ingredients
3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
1 1/2 cups (9oz) cooked honey ham, diced medium*
1/2 cup celery diced small
1/2 cup onion diced small
4 cups (2 15oz cans) chicken broth
5 tablespoons butter
1/4 cup and 1 tablespoon (44g) all-purpose flour
2 cups milk, (any percentage)
1/4 teaspoon black pepper
Salt
This healthy ham and potato soup is pure comfort food in a bowl. Easy, fast, and low-calorie.
Instructions
Boil
In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.
Make the roux
In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps form and cook until mixture is thick, about 5 minutes.
Combine
Pour flour and milk mixture into the soup and stir. Add pepper, and salt to taste.
Serve and enjoy.
Notes
*If you don't care for honey ham, you can use regular cooked ham.
Recipe and image courtesy of Baking Mischief