Sunday, December 29, 2013
Creamy Ham and Potato Soup
We went a little crazy this year for Christmas and I've got a lot of extra ham from dinner on my hands. Along with lots of other things, including stuffing... but that's a story for another day.
Anyhow... One way to re-purpose that extra ham you might have on hand is in this creamy, delicious ham and potato soup. This recipe calls for heavy cream and I guess you could substitute low-fat milk instead but... it's not 2014 yet so you have a few days to enjoy this the right way before new year's resolutions set in.
Ingredients
2 carrots, peeled and sliced
2 stalks of celery, diced
1 onion, diced
2 tablespoons of butter
1 glove of garlic
3 slices of thick ham, diced
5 potatoes, peeled and chunked
3 cups of chicken stock
3/4 cup of heavy cream
3 tablespoons of flour
Salt and pepper to taste
Cheddar cheese to sprinkle
Preparation
1. Heat butter in a large Dutch oven over medium-high heat until the butter melts. Add the carrots, onion and celery to the pot. Cook until tender, about 6-8 minutes and add garlic. Cook until fragrant, about 1 minute.
2. Add diced ham to the pot. Cook until slightly browned, about 5 minutes.
3. Add the chicken stock and potatoes to the pot. Bring to a simmer, and cover. Lower heat to medium low and cook for about 25 minutes until potatoes are tender. After the 25 minutes, mash potatoes into smaller pieces using a potato masher or fork.
4. Combine flour and heavy cream in a small bowl and whisk to get rid of clumps.
5. Add flour/cream mixture to the pot and season with salt and pepper. Whisk to blend in cream base.
6. Ladle in to bowls, sprinkle with grated cheddar cheese and serve immediately!
Subscribe to:
Posts (Atom)