Thursday, February 18, 2010

Creamy Potato Soup with Ham

This is another dish we made at school that I had to share. I don't take pictures of school food typically--because they are too anxious to eat it, and because I think it would be strange to get my camera out every time we make stuff (unless I was taking pictures of the kids, but then I still wouldn't share them with you since the kids were in it!!)
Anyway, this is worth sharing even sans picture. You could change out the cream and half and half for milk. We made it with cream and 1/2 and 1/2 just because I had some. I don't know where I got the recipe--I just had it in my folder. The kids loved it and everybody was taking the recipe home to try to convince their parents to let them make this weekend :)

Creamy Potato Soup with Ham

2 tbsp butter
1 1/2 to 2 cups chopped onion
1 cup chopped celery
2 large carrots, peeled and chopped
2 cups diced ham
1 clove garlic, minced
2 cups vegetable broth (we used chicken)
1 cup water
4 to 5 cups peeled and diced potatoes
1 cup heavy cream
3 tbsp flour
1 cup 1/2 and 1/2 or whole milk; more if needed to thin
salt and pepper, to taste (don't forget about how salty the ham is before you have your way with the salt shaker!!)
2 tbsp chopped fresh parsley, optional
sliced green onions for garnish, optional
shredded cheese for garnish, optional
In a large saucepan, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes over medium heat, until potatoes are tender. Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the 1/2 and 1/2 or milk. Taste and adjust seasonings as needed. Mash slightly to thicken and add more milk if necessary.
Serve garnished with parsley, green onions, and shredded cheese.

Serves 6

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