Ham and Potato Soup

We’ve already seen more white stuff fall from the sky this winter than we did all of last year. This does not please someone like me who absolutely dreads that white stuff.

The only thing I like about the white stuff from the sky (aside from when it gives me the day off work) is that it makes me crave soup. I could easily eat soup twice a week or more from October through April, but Tom would never go for that. 
Usually I prefer the lighter broth based soups, but some days you just need a hearty, thick, filling bowl of soup to end off your day. This soup is absolutely perfect in that regard and BONUS: it comes together in about 45 minutes, which includes your prepping time. 

Ham and Potato Soup
Source: All Recipes
Servings: 8
    • 3 cups white potatoes, peeled and diced
    • 2 stalks celery, diced
    • 2 large carrots, peeled and diced
    • 3/4 cup cooked ham, diced
    • 1/2 cup onion, diced
    • 3 1/4 cup water
    • 1 beef bouillon cube
    • 3 tbsp. butter
    • 3 tbsp. all purpose flour
    • 2 cups low-fat milk
    • salt and pepper, to taste
1. Combine potatoes, celery, carrots, ham, onion and water together in a large stock pot. 
2. Bring to a boil, then cover and cook until the potatoes are fork-tender, about 15 minutes. Add the bouillon cube. 
3. In another saucepan, melt the butter over medium heat. Whisk in the flour slowly until the mixture thickens then slowly whisk in the milk, making sure lumps don’t form. 
4. Reduce the heat to low and continue to stir until the mixture thickens, about 5 minutes. Transfer into the stock pot with the vegetables and ham. Stir until combined and cook for 5 minutes more. Season with salt and pepper to taste. 
This is one of those comforting soups. There isn’t a whole lot of flavor, so feel free to add in some spices like thyme or rosemary. 

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