Recipe by PleasantNancy
This is my sister's recipe and it is simple and delicious. A rich, creamy soup that is easy to throw together. You'll want to have some nice crusty French bread on hand to sop up every drop!
Top Review by ElaineAnn
I made half the recipe for lunch. To reduce sodium I left out the chickenbouillon but used half water and half low sodium chicken broth to boil potatoes. Followed the rest of the recipe as posted and this was simple and delicious. I love a soup so thick you can stand the spoon upright in the middle of it. Perfect! Thanks for posting a keeper Nancy. Made for Bargain Basement Tag.
- 8 -10 medium potatoes, peeled and cubed
- 1 chicken bouillon cube
- 1 teaspoon sea salt
- 1⁄2 cup butter
- 1 onion, minced
- 1⁄2 cup flour
- 2 -3 cups heavy whipping cream
- 1 -2 cup ham, cubed
- 1⁄2 cup fresh parsley, chopped
- 1 teaspoon black pepper
- shredded cheese, of your choice
- chopped green onion
- sour cream
Directions See How It's Made
- Place potatoes in stock pot and cover with water. Add chicken boullion cube and salt.
- Boil potatoes until tender, about 40 minutes, then reduce heat. Remove about half of potato liquid from pot and set aside.
- Melt butter in large non-stick skillet, add onion and saute until transparent. Add flour and cook mixture, stirring constantly, for about 4-5 minutes, do not brown.
- Add heavy whipping cream and continue stirring until you have a thick creamy sauce.
- Pour cream sauce into stock pot with potatoes and stir to mix. Add ham, parsley, and pepper. Turn up heat and bring soup to a low simmer, stirring frequently. Simmer for about 20 minutes.
- Adjust the consistency of the soup to your liking. If it is too thick, add some of the reserved potato liquid. If it is too thin, add more heavy cream and butter.
- Serve in individual bowls and top with shredded cheese of your choice, chopped green onoin, or sour cream.