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Potato and Ham Soup

Monday, March 14, 2011@ 2:02 PM

Recipe from:  Allrecipes

Even though I messed this one up, I know that (if made correctly) it would be delicious — and I can’t wait to try again!  Quadrupling the salt is a big mistake, and I wouldn’t recommend it lol  But besides the ridiculously salty-ness, it was still good.

Get your garbage bowl ready and peel those potatoes!

Dice them up

Cook the potatoes with some ham, onions, and celery

Everything good has lots of butter...

Mmmm butter

Butter + Flour + Milk

Add them together

And you've got soup!


  • 3 1/2 cups peeled/diced potatoes (about 4-5 medium potatoes)
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tbsp chicken bouillon granules
  • 1/2 tsp salt (or less?)
  • 1 tsp pepper
  • 5 tbsp butter
  • 5 tbsp AP flour
  • 2 cups milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil.  Reduce to medium heat and cook for about 10-15 minutes, until potatoes are tender.  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 stir constantly for about 1 minute until thick.  Slowly stir in milk (don’t allow lumps to form).  Continue stirring over medium-low heat for 4-5 more minutes until thickened.
  3. Stir the milk mixture into the stockpot and cook soup until heated through.  Serve immediately.

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