This delicious curry came from my sister's college dinner group. I'll type it out with my own notes later
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Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Thursday, September 27, 2012
Monday, March 19, 2012
Creamy Ham and Potato Soup
This one is from The Girl Who Ate Everything, and she adapted it from allrecipes.com. I've made my own changes to make enough for two dinners.
1 cup finely chopped onion
1 cup carrot, diced or shredded
2 cup diced cooked ham (I just used some I had leftover in the freezer from the holidays)
6 cups chicken broth (or water & bouillon)
1 teaspoon salt, or to taste
2 teaspoon ground white or black pepper, or to taste
7-8 tablespoons butter
7-8 tablespoons all-purpose flour
2+ cups milk
Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the 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 so that lumps don't form and 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.
I often make the soup earlier in the day, then put it in the slow-cooker to keep warm until dinner. Cornbread is delicious with this soup!
Creamy Ham and Potato Soup
6-8 cups peeled and diced potatoes
1 cup diced celery1 cup finely chopped onion
1 cup carrot, diced or shredded
2 cup diced cooked ham (I just used some I had leftover in the freezer from the holidays)
6 cups chicken broth (or water & bouillon)
1 teaspoon salt, or to taste
2 teaspoon ground white or black pepper, or to taste
7-8 tablespoons butter
7-8 tablespoons all-purpose flour
2+ cups milk
Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the 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 so that lumps don't form and 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.
I often make the soup earlier in the day, then put it in the slow-cooker to keep warm until dinner. Cornbread is delicious with this soup!
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