Great Potato Soup
It’s been a LONG winter, hasn’t it? Coming in from the cold, has you chilled to the bone for hours. For me, sometimes that answer to warming the internal temperature back up is a good soup!
Years ago, our family created a family recipe book, with all of our favorite recipes; especially my mom’s. I would highly recommend making a simple recipe book of family favs, to keep the family cooking tradition alive! Anyway, my sister had a potato soup recipe in there that I’ve been staring at for years. I’m sure you’ve had a similar experience – you see a recipe and think “oh, I have to make that…” and never do.
Well, I FINALLY made it to ease the daggers of another winter storm this past week, and this recipe did not disappoint! If you like creamy, thick, and full of flavor soups, this one is a must-try! Usually I am not a huge fan of potato soups, but this one I can honestly say, I am!
Great Potato Soup {Print Recipe}
Ingredients:
- 4 c. cubed potatoes (about 6)
- 1 t. salt
- 4 c. water
- 1 c. carrots, thinly sliced
- 1 c. celery, finely chopped
- 1/2 c. onions, diced
- 1/2 c. butter
- 1/2 c. flour
- 1 t. salt
- 2 c. milk
- 1/2 c. shredded cheddar or colby cheese
- 2 c. ham, diced
Directions:
- In Dutch oven, soup kettle, or large pan, combine potatoes, water, carrots, celery, onion, and salt.
- Bring to a boil, then reduce heat and simmer until vegetables are tender. DO NOT DRAIN!
- In saucepan, melt butter, then whisk in flour and salt.
- Cook 1 minute.
- Gradually stir in milk and cheese.
- Cook until cheese melts and mixture thickens.
- Fold in ham.
- Stir into vegetables and broth.
- Simmer until ready to serve.
Notes: I added a few dashes of pepper and used about 1 cup of cheese instead of the 1/2 cup that the recipe calls for. When reheating, you may have to add a bit of water; otherwise the soup will be THICK.
