Name: Ham and Potato Soup
Ingredients: 4 cups potatoes [2 large russets = 4 cups] (1/2" dice); 3/4 tsp Celery Seed; 1/2 onion (small dice); 8 oz Salt/Sugar Cured Breakfast Ham (diced); 32 oz chicken stock (440mg sodium); 1/2 Carrot (peeled, then dice peels); 1 tsp Salt (adjust based on chicken stock); 1/2 tsp Pepper; 2 cups Cream; 6 tbs Butter; 6 tbs Flour

Ham and Potato Soup

Print Recipe

Course: Main Course, Soup

Cuisine: American

Ingredients Method

Ingredients

Soup

4 cups potatoes [2 large russets = 4 cups] 1/2″ dice
3/4 tsp Celery Seed
1/2 onion small dice
8 oz Salt/Sugar Cured Breakfast Ham diced
32 oz chicken stock 440mg sodium
1/2 Carrot peeled, then dice peels
1 tsp Salt adjust based on chicken stock
1/2 tsp Pepper

Cream Sauce

2 cups Cream
6 tbs Butter
6 tbs Flour

Method

Combine soup ingredients in a pot or dutch oven. Bring to boil, then turn to low for 1-2 hours until potatoes are fork tender.
Lightly brown ham in a frying pan, then add to soup.
Combine butter and flour in a sauce pan and cook to a light brown color.
Add cream and reduce until very think.
Combine sauce into soup, stir, and heat through.

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