October 04, 2012

Creamy Ham and Potato Soup

The temperature finally dropped into the 70's and my husband and I both had the same craving - potato soup! 

2 tbsp butter
1/2 yellow onion, minced
2/3 cup all purpose flour
6 cups 1% milk
4 - 5 baking potatoes
2 cups diced ham
1 cup sharp cheese, shredded
1 cup reduced fat sour cream
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper powder
1/4 c. green onions for topping
shredded cheese for topping
1 1/2 cup frozen broccoli florets (optional)

Wash, pierce and bake potatoes at 400 degrees for one hour or until tender. Let cool, peel and then coarsely mash and set aside.

In a large pan melt butter and then saute yellow onions. After the onions are translucent add the flour and let cook for 2 minutes, stirring constantly. Slowly whisk in the milk making sure the mixture is free of lumps. Let cook until thick and bubbly then add the mashed potatoes, diced ham, sour cream, garlic, pepper, salt and cheese.  Let cook until thoroughly heated but not boiling.

Serve in delicious bread bowls, garnish with green onions and cheese.

Notes: Sometimes I also add broccoli to the soup. I cook frozen broccoli florets half way. Then add them into the soup to finish cooking. 

Recipe: Adapted from Just Cook Already

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