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Michelle

Ham & Potato Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 3 cups potatoes peeled and cut into 1″ cubes
  • 1 3/4 cups chicken broth
  • 1 3/4 cups water
  • 1/4 cup celery sliced
  • 1/2 cup onion chopped
  • 1/4 cup carrot chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 1 cup milk
  • 1 cup half & half
  • 8 oz Hatfield Ham Steak cubed
  • green onions & cheddar cheese for topping

Method
 

  1. Place potatoes, carrots, onion, celery, water and chicken broth in a large pot. Bring to a boil then cook over medium high heat for 10 – 15 minutes…just until potatoes are fork tender.
  2. Melt butter in a separate sauce pan.
  3. Whisk flour into melted butter and cook 2 minutes.
  4. Slowly whisk milk and half and half into the roux.
  5. Continue cooking about 5 minutes until the sauce is thickened.
  6. Pour the sauce into the pot with the potatoes and other vegetables.
  7. Cook for 5 minutes then stir in the chopped ham and season with salt and pepper.
  8. Serve topped with cheese and green onions (if desired).