27 February, 2017
Delicious Potato Ham Soup
The virus bug hit our house this week, leaving my 9-year-old out of school for 5 days and my 4-year-old now sick too. There is nothing better than a bowl of soup when you’re feeling under the weather. Both girls had sore throats which made it hard for them to eat the foods they like. I know when I have a sore throat warm food and drinks can be comforting. So I decided to make a soup I haven’t made for a while. I don’t know why I haven’t made it because it’s a very tasty soup that we’ve always loved. I guess I have been experimenting with new soups and forgot about this oldie, but goodie. A few weeks ago we bought a large ham and cooked it. It was on sale and we decided that it would be cheaper to divide it up into baggies, freeze and bring out for sandwiches. Having this ham on hand was great. It was one of those presliced hams you put a glaze on at the end. The glaze that was on it gave the soup a little extra flavor. You can use any kind of ham from the store. Or if you have leftover ham from a previous dinner that works well too.
I like to add a lot of vegetables to my soup because of the color it adds. And the more vegetables my kids eat the better. Today I added carrots and corn, but I have added green beans instead of corn in the past. I added corn this time because it’s the only vegetable my 4-year-old will eat. 🙁
My son ate 2 helpings of soup and really loved it. My 9-year-old wasn’t sold on it, but she eventually ate it. And my 4-year-old did what she always does and just dipped crackers in it. As for my husband and I, we were reminded how much we love this recipe and wondered why it’s been so long since I’ve made it.
So what are you waiting for? Give this soup a try. Hopefully it’s not for the same reasons I made it. But if you do find yourself under the weather this is a nice comforting soup to make!
- 1 Tbsp. coconut oil (olive oil works)
- 3 garlic cloves, minced
- 2-3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 3 cups ham
- 1 box of organic low sodium chicken broth
- 2 1/2 cups diced potatoes
- 1 cup frozen corn
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 6 Tbsp. butter
- 6 Tbsp. flour
- 2 cups milk
- Salt and pepper to taste
- In a large skillet over medium heats and the oil and garlic.
- Once warm add the carrots, onion, and celery. Saute for 5 minutes.
- Add ham and saute five more minutes.
- In a large pot add the chicken broth, potatoes, and sautéed vegetables. Bring to a boil.
- Turn down to medium low
- Add garlic powder, salt, and pepper
- Cook over medium low heat for 15 more minutes until potatoes are tender.
- Meanwhile in a sauce pan over a high heat melt the butter.
- Add flour and stir until combined.
- Add milk and continuously stir until smooth and thick.
- Add the roux to the broth and stir until completely until combined.
- Salt and pepper to taste.
Serve and enjoy!