Monday, November 7, 2011

Spud Soup

6 - 8 Idaho baking potatoes, diced  :D
1 c chopped ham
1/2 an onion, finely chopped
3 c water
1 T chicken bullion

3 T butter
3 T flour
2 c milk

Notes/Story: Combine first 5 ingredients in large pot, and simmer until potatoes are tender (around 20 minutes). Make a roux with the next three ingredients: Melt butter in a pan, then whisk in flour gradually until very thick. Continue to whisk as you add the milk; stir for 4-5 minutes until thick. Stir into the soup pot and mix. Serve with shredded cheddar and a few dashes of Tapatio or Tabasco sauce, if you want a bit of spice!

We went through several potato soup recipes before finding this one that's pretty easy, cheap, and REALLY tasty. I usually buy a ham "steak," which is a slice of ham and is just the right amount to use up in the soup. Leftovers are great.

1 comment:

  1. Oh, yes-Idaho potatoes only will work in this recipe....