Comfort soup at its finest! Potato soup is one of the most universally popular dishes in the world today. With Easter upon us you'll find this recipe perfect for using any leftover ham.
|Potato & Ham Soup Bread Bowl|
This recipe is fairly inexpensive to prepare as well as being very flexible. You can easily get away with adding more or less potatoes and/or ham and the recipe will still turn out delectable. You can attain very nice variations by adding chopped celery or maybe some corn. Experiment and make it your own!
|Hearty Potato & Ham Soup|
5 cups peeled and diced potatoes (approx. 6 med/lrg)
1 cup finely chopped purple onion
2 cloves minced garlic
2 cups diced cooked ham
1 chicken bouillon cube dissolved in 1/2 cup hot water
Sea Salt to taste
Ground black pepper to taste
2 cups nonfat milk
1 Tbsp corn starch dissolved in 1 Tbsp cold water
Extra Virgin Olive Oil
Shredded Sharp Cheddar Cheese, optional
Minced Parsley, optional
- Place peeled & cut potatoes into a large microwave safe bowl with salt and enough water to cover the bottom of the bowl (1/4" deep +/-). Cover bowl with plastic wrap and microwave for 6 to 8 minutes or until potatoes are barely cooked (they'll finish cooking on the stove).
- While potatoes are cooking in microwave...lightly coat the bottom of your pot with olive oil. Brown onions and garlic over medium heat. Stir in chicken bouillon mixture.
- Pour cooked potatoes (including any remaining water) into onion/garlic mixture. Add salt, pepper, your favorite non-salt seasonings and stir everything together thoroughly. Reduce heat.
- Add milk and ham; stir together thoroughly.
- Cover and simmer for 30 minutes or until potatoes are cooked through. Tip: Make sure milk does not boil.
- Stir in corn starch & water mixture to thicken soup...add more until you get the desired consistency. Let soup simmer another 5 minutes or until you're ready to eat.
Serve each bowl with parsley & shredded cheese.