The kids have gone back to school and winter has settled in. It’s been a busy month of recovering from the holidays and preparing for the new year, including a complete overhaul of this blog. Now I’m getting ready to launch IN SEARCH OF TRUTH, the third book in the Deadly Force series and complete a novella. Then it’s on to new submissions and new projects!
So what’s a busy romance writer to do when she’s working 18 hours a day? Make a huge pot of Ham and Potato Soup that she and her family can eat for a few days–depending on how much the family eats! This recipe is easy to make and so filling on a cold, snowy day, especially in a bread bowl. It tastes even better the next day!
Ham & Potato Soup
If I have a ham bone, I use it in this soup and simmer it in the broth before adding the potatoes. I've included the additional directions within the recipe. But the soup still tastes great without a ham bone.
Ingredients
- 1 Ham bone optional
- 1 Tablespoon olive oil
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup onion finely chopped
- 1/3 cup diced celery
- 1 clove garlic minced
- 1 1/2 cups cooked and diced ham
- 3 1/2 cups water
- 1/3 cup unsalted butter
- 1/3 cup flour
- 3 cups whole milk
- pinch Kosher salt to taste
- freshly ground black pepper to taste
- 1-2 cups chicken broth to thin soup
Instructions
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In a large, heavy stockpot over medium low heat, heat the olive oil and saute the onions and celery for 8 minutes. Stir in the garlic and saute for 1 minute.
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Stir in the water, diced ham, and ham bone. Bring to a boil and then simmer on low for 30 minutes. Remove the ham bone. (If you're not using a ham bone, just go directly to the next step)
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Stir in the potatoes and again bring to a boil and then simmer for 30 minutes or until the potatoes are soft. Add salt and pepper to taste.
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In a small saucepan, melt the butter over low heat and slowly whisk in the flour, stirring until it begins to thicken. Slowly, while whisking, stir in the milk, making sure that no lumps form and the milk doesn't burn. Cook, stirring continuously, for five minutes or until thick.
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Slowly stir the roux into the stockpot with the ham and veggies. If necessary, use 1-2 cups of chicken broth to thin the soup to a desired consistency. Once it's heated through, serve immediately.
Note: This is soup, not a super-thick chowder. If you want a really thick chowder-y type soup, double the recipe for the roux (butter and flour) but don't add any extra milk.
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