Recipe by R.Lynn
This recipe would be excellent for holiday leftovers! Instead of the usual sandwiches or soup, this is a different take on it. I also think this would be great all fall/winter season long!
Top Review by Nickeletta
This was a nice soup. I don't quite get why there's 2 cans of chicken broth, followed by 2 cups water + bouillon... why not all canned broth or all bouillon? Next time I will add an extra sweet potato, and cut back the pepper flakes to 1/4 tsp as my kids found this too spicy. Served with shredded cheddar cheese and oyster cracker it was a nice filling soup- with plenty left over for me to take to work for lunch!
- 1 celery rib, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 2 (14 ounce) cans chicken broth
- 2 cups water
- 2 teaspoons chicken bouillon granules
- 4 medium potatoes, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 cups cubed cooked ham
- 2 tablespoons dried onion flakes
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon parsley flakes
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup flour
- 2 cups milk
Directions See How It's Made
- In a large saucepan, saute celery in butter until tender.
- Stir in broth, water and bullion.
- Add potatoes, sweet potato, ham and seasonings.
- Bring to a boil.
- Reduce heat; cover and simmer for 12 minutes or until potatoes are tender.
- Combine flour and milk until smooth.
- Gradually stir into soup.
- Bring to a boil; cook and stir for 2 minutes or until thick and bubbly.