Laurel's Potato Soup

Recipe by summerbabies
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, bring potatoes, celery and onion to a boil in 2 cups of broth. Cook until potatoes are tender, 15 minutes. (I nuked the diced potatoes for six minutes before putting them in the pot.) Drain and reserve liquid.
  • . Saute ham in separate pan, if using. Add mushrooms after ham has started to crisp.
  • Combine reserved broth and half-and-half in pot. In a bowl, combine melted butter and flour. (I melted the butter in a measuring cup and added an equal amount of flour.) Stir into half-and-half mixture over medium heat. Stir until thickened. Stir in reserved vegetables, ham & mushrooms (drain if watery), corn, remaining broth, Instant Chicken, parmesan, whipped cream cheese, and pepper. Heat through and serve.
  • Don't be afraid to play around with the ingredients and add more or less to taste. The cream cheese is sweet, so the parmesan & dry mustard balance it.
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