This Winter season has been soup central to me. There has definitely been something different about the coldness of this season even without the massive snows. I have been making tons of soups and breads and freezing them for quick dinners.
One of my favorite soups is a Ham and Potato soup. I simply love the flavors. I have multiple soups that are done stove top, but needed one that was done in the crock pot due to my hectic schedule for the day. I couldn't find one that I liked during a Google search so I simply developed one. It is a very plain soup without the fan fair of cheese, which easily could be added if desired, but it was just plain goodness. I partnered with my Sue D's Quick and Easy Rolls and one of my massive salads. All of which were made ahead of time. When I got home, except for adding the white sauce to the soup, dinner was done!
One of my favorites of this recipe is the size veggies could be chopped. While I like the chunk of my veggies chopped finely, I love huge chunks of potatoes in my potato soups and this one had it! If there was something I didn't like about this version, it would be that I thought it needed more pepper. I love the taste of pepper in this type of soup. As I am not in the norm, though, I kept it to one tablespoon, but be sure to adjust to your tastes.
My family enjoyed this so much that even with the large batch I made, after lunches and such, we had no leftovers!
So, here we go!:
Ingredients:
7 cups peeled, diced potatoes
1 cup chopped celery
1 cup onion
1 ham slice, chopped
2 quarts chicken broth
1 quart water
5 chicken bouillon cubes
1 T. pepper
Salt to taste (I use very, very little in mine)
12 T. flour
1.5 sticks (12 T. butter)
1 quart milk
Directions:
1) Place first nine ingredients in crock and cook on low for 8 hours.
2) In a large sauce pan, combine flour and butter to make a roux. Add milk and stir until thickened. Add to crock pot. Cook another 30 minutes on high to thicken. Dinner is done!
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