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.