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Rich Ham and Potato Soup


Rich Ham and Potato Soup



2 tablespoons olive oil
1 medium onion chopped
2 stalks celery chopped
1 carrot cut in lean rounds
3 mugs ruddy potatoes chopped in expansive chomp measure pieces (coats on)
1/2 lb sweet store ham cut in strips (see notes)
2 cloves garlic minced
1/2 teaspoon onion powder
2 teaspoons dried parsley
3 mugs moo sodium chicken broth
3 tablespoons butter
3 tablespoons flour
1 container milk
Salt and pepper


In expansive stockpot warm oil over medium warm. Include onion, celery, carrot, ruddy potatoes and store ham.
Cook until the onions and ham begin to fresh on the edges; around 5-7 minutes. Include the garlic, onion powder and parsley; cook for 1 minute.


Stir within the moo sodium chicken broth.Stew until the potatoes are delicate; around 15 minutes.

In skillet dissolve butter and whisk in flour. Whisk over moo warm for 3-4 minutes. Gradually whisk in drain working to create it velvety and to induce out any knots. When completely blended and thickened gradually whisk or blend into soup.Stew until warmed. Salt and pepper to taste.

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