Monday, September 14, 2009

Potato & Ham Steak Soup


3 medium potatoes peeled, finely chopped (about 2 cups)
1 cup chopped celery
1 medium onion, chopped (about 1/2 cup)
1 can (14.5 ounces) chicken broth
1/4 cup (1/2 stick) butter or margarine
1/3 cup all purpose flour
2 1/2 cups whole milk
1/8 teaspoon coarsely ground black pepper
1 Cook's Bone-in-Ham steak (about 1 lb.) finely chopped


1. Combine potatoes, celery, onion & broth in large saucepan. Bring to biol over high heat. Reduce heat to medium-low; simmer 15 minutes or until vegetables are tender, stirring occasionally.

2. Add ham; cook an additional 2 minutes or until heated through, stirring occasionally.

3. Melt butter in medium saucepan over medium heat. Add flour; cook & stir 1 minute. Gradually stir in milk. Cook 5 minutes or until thickened, stirring constantly. Season with black pepper. Add to soup;mix well.

Chris and I double the recipe because one bowl is never enough and we always want some the next day. We have added bacon to ours and Chris went as far as adding the bacon grease to the soup well the veggies cooked. He LOVES this soup so I let him do what he wants to it. I also top it with cheese. Here they don't have Cook's ham but we did find some ham already cooked and chopped up with the lunch meant and it was yummy!!!We also don't use whole milk because we only have skim milk on hand! If I know I am going to make this and I'm at the market I'll buy whole but otherwise any milk will work just fine.


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