Prep 40 mins
Cook 20 mins
Found on 30 day Gourmet.
- 6 potatoes, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1⁄2 cup chopped onion
- 6 cups water
- 4 teaspoons chicken bouillon granules
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried parsley flakes
- 1⁄3 lb ham, diced (about 1 cup)
- 3⁄4 cup evaporated skim milk
- 1⁄4 cup flour
- Assembly Directions:.
- Place potatoes, carrots, celery, onion, water, chicken bouillon, thyme, parsley and ham in a large stock pot. Bring to a rolling boil. Reduce heat to medium and boil for 20 minutes or until potatoes are tender. In a separate bowl mix together the evaporated milk and flour until there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thickened slightly.
- Freezing Directions:.
- Cool soup completely. Divide into family-sized portions in freezer bags or rigid containers. Seal, label and freeze.
- Serving Directions:.
- Thaw completely. Reheat over low in a saucepan or reheat in the microwave.
- You can reduce the sodium in this recipe by using reduced sodium chicken bouillon. Serve this soup with a big salad to round out the meal.
This recipe was very easy and 3 out of a family of 4 enjoyed it. My kids are very picky and if one likes dinner I consider that a success. We did make very few changes. First we were out of celery so we added more carrots, second I used a evaporated milk subsitute, (6 TBSP's soy milk powder to 1 cup of boiling water; use amount called for in recipe) and third we cooked it in a crock-pot. It was wonderful smelling and cooked away while we were busy. I changed the servings from six to four and still have enough leftovers for tomorrow night. One thing that we all agreed on was that it was to salty. I would suggest cutting back on the bouillon.
I love that this is like a cream soup, but without the cream and butter. We did not miss it either. I did find that the flour/milk mixture wasn't quite enough to thicken the soup to the consistency I like (as is it's more like a light chowder), so I mixed @ 1 T. cornstarch with 1/4 C. more evaporated milk and added that. I found the cornstarch incorporated better into the milk, and once it came to a boil, the soup was perfectly thickened. I used chicken stock instead of the water + bouillon and found I needed to add some salt. I also added some fresh ground pepper. So filling, and so much healthier than a cream soup - I will use this concept again and again!! And leftovers were fabulous!