Sunday, February 12, 2012

Potato Soup with Ham

I have several potato soup recipes to share. Each one is good for a different reason. This one is a perfect to use up leftovers from a big baked Sunday ham.
  • 2 cups red potatoes, peeled & cubed
  • 3 tablespoons butter
  • 1 small onion, chopped fine
  • 3 tablespoons flour
  • Cayenne pepper
  • Black pepper
  • 3 cups milk
  • ½ teaspoon salt
  • 1 cup cooked, cubed ham
  • 1 cup shredded cheddar cheese, (4 ounces)
  • Fresh chopped parsley or chives for garnish, if desired.
Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid. Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring constantly. Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently.

Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.

Serves 3 to 4. 

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