Sunday, November 10, 2013

Soup Time: The Antidote To That Autumn Chill

This is another easy weeknight recipes.  I peeled the potatoes and left them to soak all day, also chopping the onions and celery the day before when I made another recipe.  Once I got home from work, this dinner took 30 minutes tops.  So, so tasty!


3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, 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 the 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.  Slow stir in milk as not to allow lumps to form until all the milk has been added.  Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through.  Serve immediately.

Source:, submitted by Ellie11. You can find it here. It is currently rated 5 stars with over 7,500 reviews!

Cook's note:  This was a little salty, so be careful in the seasoning.  It was really good and I can't stress how easy it was when the chopping was done ahead.  Yum.

1 comment:

  1. I thought I had commented on these earlier. Sorry I hadn't! I never thought of letting the potatoes soak all day. What a great idea. This soup looks tasty.