Thick & Creamy Potato Soup

Submitted by jake ryleysmommy

"This is a delicious easy to make potato soup recipe. I make this with a ham stock, made from boiling a ham bone. But it turns out well if you use a pre-packaged chicken soup stock or water and bouillion to taste. It goes really nicely with some nice fresh buns or bread. We never have any leftovers."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 6

ingredients

• 1892.72 ml diced potatoes
• 118.29-236.59 ml diced celery
• 118.29 ml diced onion
• 118.29-236.59 ml diced carrot
• 453.59 g diced ham
• 1537.83 ml ham stock (made from ham bone) or 1537.83 ml chicken soup base
• 473.18 ml chicken broth
• 29.58 ml chicken bouillon (or to taste)
• salt and pepper
• 4-6 bay leaves
• 118.29 ml butter
• 147.89 ml flour
• 354.88 ml milk

directions

1. Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
2. Cook over medium heat until potato's are tender, 10-20 minutes.
3. Stir in chicken bouillon, salt, and pepper.
4. In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
5. Slowly stir in milk, continue stirring until thickened slightly.
6. Add hot milk mixture to soup slowly, cook until hot and thickened, serve.

Reviews

[Chef Jean]

A nice hearty soup with a lot of flavor. I substituted turkey bacon for the ham and used a combo of chicken and beef stock instead of ham stock, I don't think I could even tell a difference. A very easy soup with just some chopping and stirring, thanks for sharing the recipe. Made for PAC fall 08.

 

[Susie D]

This was a satisfying soup. I really liked the addition of the bay leaves and all of the veggies. They made a tasty change to traditional potato soup. I omitted additional salt as both the ham & the chicken bouillon had plenty for us. I didn't find this particularly creamy. One could easily sub more milk for part of the broth if needed. Thank you for sharing your recipe! Made for Spring '08 Pick A Chef.