Potato and Ham Soup

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4.6 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.0
  • Total Fat: 9.3 g
  • Cholesterol: 30.0 mg
  • Sodium: 591.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Potato and Ham Soup calories by ingredient
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Introduction

Very Easy Very Easy
Number of Servings: 8

Ingredients

    * 3 1/2 cups peeled and diced potatoes
    * 1/3 cup diced celery
    * 1/3 cup finely chopped onion
    * 3/4 cup diced cooked ham
    * 3 1/4 cups water
    * 2 tablespoons chicken bouillon granules
    * 1/2 teaspoon salt, or to taste
    * 1 teaspoon ground white or black pepper, or to taste
    * 5 tablespoons butter
    * 5 tablespoons all-purpose flour
    * 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.


Number of Servings: 8

Recipe submitted by SparkPeople user CHRYSTAL.DOVE.

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Member Ratings For This Recipe

  • I added three chopped carrots, 32 oz chicken stock and put in crockpot on low 6-7 hours. Then added flour butter and milk and heated for about 30 more min sprinkled cheddar cheese on top - 11/2/12

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  • Loved it and my picky son even ate two bowls! - 1/2/12

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  • My husband and I enjoyed it (and even my picky kids ate some of it). I cut the butter, flour and milk in half and it was still creamy enough. We sprinkled a little shredded cheese over every bowl, and when it melted it was all good. - 12/31/11

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  • Thanks for the recipe - 9/17/11

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  • Yummy stuff! - 3/3/11

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