Monday, February 13, 2012

RECEPE: Potato and Ham Soup

4 cups peeled, 1/2 inch diced potatoes
2 cups 1/2 inch diced ham
1/3 cup diced celery (optional)
1/2 large onion, diced
3 or 4 cups chicken stock
5 T butter
5 T flour
2 cups milk or half & half
salt and pepper to taste

In a large dutch oven, place potatoes, celery, ham and chicken stock.  Simmer till potatoes are tender.  In a separate skillet, saute onions slowly on medium heat in butter till translucent and tender.  Then sprinkle onions with flour and stir, cooking for a couple of minutes.  Whisk in milk/ half & half till think and bubbly.  When potatoes are tender, pour milk mixture into soup and stir to incorporate.   Salt and pepper to taste and serve. 

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