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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
 

  1. 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.
  2. Lightly brown ham in a frying pan, then add to soup.
  3. Combine butter and flour in a sauce pan and cook to a light brown color.
  4. Add cream and reduce until very think.
  5. Combine sauce into soup, stir, and heat through.
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