Tasty Ham and Potato Soup
A new take on a great recipe.
- 3 - 5 medium red chopped potatoes
- 1 small onion
- 2 cups fully cooked ham
- 8 ounce can cream of celery soup
- 2 cups light cream
- 2 cups chicken broth
- 5 tbs flour
- 4 ounce cream cheese (optional)
First, you’re going to want to boil the potatoes in a large stock pot until tender. To speed up this process I usually chop the potatoes raw before adding them to the water, though boiling them before chopping is fine. *Note, if dicing potatoes after boiling; boil whole potatoes for 15-20 minutes or until just the skin easily punctures with a fork and the center is left raw. Drain, run under cold water, and let stand 10-15 minutes before chopping (be sure not to overcook as this could get messy when chopping). If dicing potatoes before boiling, chop raw potatoes and boil 20-25 minutes.
Next, while potatoes are boiling or cooling depending on which method you chose, chop or dice the small onion (you want somewhere between 1/3 and ½ cup when finished) and cube the fully cooked ham into bite size peices (about 2 cups).
Once they are ready, set the potatoes in your strainer and drain the water. In the now empty stock pot add the chicken broth, cubed ham, diced onion, and condensed soup. Place the pot on the stove, set to low heat, and mix in the potatoes. After all the potatos have been added, bring the stove up to med heat.
Meanwhile, as the stock pot heats, in a separate sauce pan add light cream and whisk in flour. Stir constantly over med-high heat until desired thickness is achieved.
Add the cream mixture to the stock pot.
Finally, heat soup until it boils, then reduce temperature to low until soup is heated through, stirring occasionally for 15-20 min. If more consistancy is disired add cream cheese here and heat until dissolved. *Note a few additional ways to thicken your soup include; extracting a bowl-ful of the larger peices from the stock pot to put in a blender, puree, and add back to the soup; i've done grated carrots or grated cheese, which turned out well; a box of instant mashed potatoes works great to add texture to a soup (be careful not to use too much as they won't thicken immediately).
Season to taste.
Oh, and as always, enjoy.