(Recipe Share) Ham & Tater Soup
There’s nothing like a good soup when the wind is blowing in from the West at 50 miles per hour.
This soup is one that I just absolutely LOVE and I am telling you…you HAVE to try it.
[Ham & Tater Soup]
3c. cubed cooked ham (*)
3c. taters – peeled and diced
1/2c. onions, finely diced
1tsp. freshly ground pepper
1c. chicken broth
This is what I use for my ham. Leftover ham from a Holiday would be the absolute best, but this is what I get the rest of the year…
In a big pot, add the potatoes, water, onions, pepper and salt. Cook until your vegetables have reached your desired tenderness. (I like my potatoes about half done, that way they don’t turn to mush as the entire mixture cooks.)
In a bowl, combine the flour and 1-1/2 cups milk – blend with a wire whisk.
Add the flour & milk mixture, butter, chicken broth, ham, and remaining milk to your vegetables. (This is why I say to cook your veggies in a big pot, that way there’s less dishes in the end!) Simmer on medium heat for about a half hour until it’s heated through and thickened. If you like a thicker soup, create more flour/milk mixture. If you like a thinner soup, add more milk or chicken broth.