3/8/11

Creamy Ham and Potato Soup (with White Beans)

This will be my last soup post for the season because I'll be moving on to meals that remind me of Spring! Last week was Spring Break. Instead of sunshine, we just got more snow. The sun hardly graced us with her much needed presence. So, a big batch of this extremely comforting and delicious soup was the only solace!

Creamy Ham and Potato Soup
3 c. diced Yukon Gold potatoes (peeled and washed)
1 can white beans, drained
2 c. diced ham
1/2 c. finely chopped onion
1 c. finely chopped carrot
2 c. chicken stock
1-1/4 c. water
2 c. milk
5 T. butter
5 T. flour
1 chicken bouillen cube
salt/pepper to taste

Add the stock, water, ham, potatoes, onion, carrot and beans together in a large soup pot. Bring to a soft boil, add in the bouillen, then turn the heat down to medium, cooking another 15-20 minutes or until everything is soft to the bite.
In a small saucepan, heat the flour and butter together until thick. Slowly stir in the milk and heat until you have a thick roux.
Add the milk mixture to the soup pot, stirring well. Simmer for about 10 minutes to meld flavors, adding salt an pepper to taste.

I really love this hardy soup. And moms of toddlers, Henry just loves this soup (I mash up the potatoes for him)!



My little helper makes his own soup:

This pan is seriously one of his favorite things in the world.

3 comments:

Anna said...

Tanya, thanks for another good looking soup for our endless winter! I hope changing up your recipes toward spring selections does the trick in changing the weather over :)

Tina at Mommy's Kitchen said...

That soup looks delicious. I love white beans. This will be perfect for the leftover ham I have in the freezer. Henry is such a handsome helper. Stay warm and I am sending happy spring weather wishes your way Tanya.

Martha said...

I looked all over the internet to find a recipe that had ham, white beans AND potatoes. I'm making this tonight, and I'm excited!