Potato soup

Nothing warms your tummy and your soul like a bowl of Potato Soup.

Potato soup/chowder

6 good sized yukon gold potatoes cubed about 1 inch each.  (leave skins on)

½ onion chopped

2 celery stalks chopped

1 carrot diced small

1 ham steak (cubed)

3 tbsp flour

1 box of chicken stock

2 cups Milk or half and half

2 tbsp butter

½ bag frozen corn (thawed)

Salt and pepper

Bacon cooked and crumbled (optional) * to top each bowl*

Shredded cheddar cheese (optional)  *to top each bowl*

 

In a soup pot on medium heat Saute chopped carrot, onion and celery in the 2 tbsp butter about 3 minutes.  Add in cubed ham and saute another 2 minutes.  Add in corn and combine, toss in potatoes and stir again to combine.   Sprinkle the flour over the top of the veggie/ham mixture and continue to stir till things are coated and let it cook a minute stirring continuously.   Pour in chicken stock and stir till flour is well incorporated into the stock.   Heat to a boil then reduce heat and simmer covered, stirring gently occasionally.   When potatoes are fork tender add in the milk.  If soup is really thin you can take a potato masher and gently press down a couple of times in the pot to mash up some of the potato to thicken it.  Add salt and pepper to taste and top with bacon crumbles and shredded cheddar cheese.  J

Serve with bread and butter

 

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