This is a guest post by Adventures of a Housewife!
One of the very first things I ever learned how to make from scratch was potato soup. I have no idea where I got the original recipe but it was so yummy and a perfect fall and winter meal that it quickly became a favorite. I remember making this for dear friends of mine in high school and college and even then, I loved how much they loved and appreciated my food:) The recipe has changed a little as I worked out the kinks, but this Ham and Potato Soup is now a family staple in our house. I just made thisrecently for Sunday dinner and my girls LOVED it! Marley even asked if she could take the rest to school for lunch today, of course with a corn muffin, which only makes this yummy meal even better!
Makes: Enough for 4
Ingredients:
1/4 cup chopped onion (I dice ours since we don’t like bug chunks)
2 Tablespoons butter or margarine
2 Tablespoons flour
6 cups peeled and diced potatoes (about 1 inch chunks)
1 cup diced carrot (about 1/2 inch)
4 cups hot water (or enough to cover the veggies in your pot with a little room)
2 teaspoons salt
pepper to taste
2 cups diced ham
1 cup frozen, fresh or canned corn (frozen is the best for me)
1 can cream of mushroom soup (we use 98% fat free)
1 can milk, half and half or cream (depending on how rich you want the soup to be. I have always used skim milk.)
Directions:
Put the onion and butter in a large pot over medium heat. Cook until translucent and a little brown. Watch carefully and stir every few minutes to keep from burning. You can add a little more butter or olive oil if necessary. Sprinkle the flour over the onions and stir to coat. Allow to cook for a minute stirring to keep from burning. It may be really thick but that is fine.
Add carrots and potatoes, then cover with enough hot water to leave a little room on top. Add salt and pepper and cook on medium high heat until veggies are tender but not falling apart, stirring every few minutes.
Make sure to stir frequently towards the end as the liquid will get very thick and can burn easily. While the veggies are cooking, pour the cream of mushroom soup in a small pot, then fill the can up with milk, half and half or cream and then add to the soup. Heat on medium, stirring as needed, until hot and combined.
One of the very first things I ever learned how to make from scratch was potato soup. I have no idea where I got the original recipe but it was so yummy and a perfect fall and winter meal that it quickly became a favorite. I remember making this for dear friends of mine in high school and college and even then, I loved how much they loved and appreciated my food:) The recipe has changed a little as I worked out the kinks, but it is now a family staple in our house. I just made thisrecently for Sunday dinner and my girls LOVED it! Marley even asked if she could take the rest to school for lunch today, of course with a corn muffin, which only makes this yummy meal even better!
Makes: Enough for 4
Ingredients:
1/4 cup chopped onion (I dice ours since we don’t like bug chunks)
2 Tablespoons butter or margarine
2 Tablespoons flour
6 cups peeled and diced potatoes (about 1 inch chunks)
1 cup diced carrot (about 1/2 inch)
4 cups hot water (or enough to cover the veggies in your pot with a little room)
2 teaspoons salt
pepper to taste
2 cups diced ham
1 cup frozen, fresh or canned corn (frozen is the best for me)
1 can cream of mushroom soup (we use 98% fat free)
1 can milk, half and half or cream (depending on how rich you want the soup to be. I have always used skim milk.)
Directions:
Put the onion and butter in a large pot over medium heat. Cook until translucent and a little brown. Watch carefully and stir every few minutes to keep from burning. You can add a little more butter or olive oil if necessary. Sprinkle the flour over the onions and stir to coat. Allow to cook for a minute stirring to keep from burning. It may be really thick but that is fine.
Add carrots and potatoes, then cover with enough hot water to leave a little room on top. Add salt and pepper and cook on medium high heat until veggies are tender but not falling apart, stirring every few minutes.
Make sure to stir frequently towards the end as the liquid will get very thick and can burn easily. While the veggies are cooking, pour the cream of mushroom soup in a small pot, then fill the can up with milk, half and half or cream and then add to the soup. Heat on medium, stirring as needed, until hot and combined.
When veggies are tender, add the soup mixture, ham and corn to the pot. Let cook on medium until the corn and ham are cooked through.
We always serve this with warm corn bread muffins, usually just Jiffy:), and butter.
*If your soup is not thick enough for you, remove 1/2 cup of the liquid from the soup and use a fork to stir in 2 tablespoons of flour to combine. Slowly add the liquid back to the soup, stirring to incorporate. Allow to cookfor a few minutesand it should thicken up more.
Thanks for the yummy recipe Adventures of a Housewife!
