Thanks to Massel Bouillon and Seasoning for sponsoring this post and for products to use in the recipes; however, the opinions I share in this post are my own.
This last weekend I was debating what to make with some of the seasonal vegetables that we have lying around the house. I needed to use up some potatoes before they get bad, and I had some leftover ham lying around. While summer isn’t officially over yet, it has been a bit cold the last few days so a soup sounded really good — and a potato soup is something I haven’t had in quite some time. Little did I know that this would be the best tasting soup I have possibly ever made!
The nice thing about this soup is that I could pretty much use ingredients that all came from the garden. The potatoes, onions, carrots, and celery are all staples of the garden and are featured in this yummy soup.
Don’t worry if you don’t have a garden, all of these ingredients can easily be found at any grocery store and you can still make this delicious soup!
To make this simple, yet utterly delicious and creamy soup, all you need to do is chop up your onions, carrots, and celery and toss them in a stock pot with a little butter over medium-low heat to give them a chance to sweat a bit. In the meantime, dice your potatoes and ham and then add those to the pot. Then you add some water and boil until the potatoes are tender and then add your seasoning. Just keep the soup warm while you prepare the milk base. When you milk base is ready, add it to the soup and you are ready to go!
- 3 1/2 cups diced potatoes
- 1/3 cup diced celery
- 1/3 cup chopped onion
- 1/3 cup chopped carrots
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 Massel chicken stock cubes
- 1/2 tsp salt, or to taste
- 1 tsp pepper, or to taste
- 5 Tbsp butter + 1 Tbsp for vegetables
- 5 Tbsp flour
- 2 cups milk
- Cheese for garnish
- Combine the celery, onion, carrots, and 1 Tbsp of butter in a stock pot and sweat over medium-low heat, stirring occasionally.
- While the vegetables are sweating, dice the potatoes and ham.
- Add potatoes, ham, and water to stock pot and bring to a boil.
- Cook over medium heat until potatoes are tender, about 10-15 minutes.
- Stir in the chicken stock cubes, salt, and pepper.
- Keep warm over low heat.
- In a separate saucepan, melt butter over medium-low heat.
- Whisk in flour with a fork or whisk and cook, stirring constantly until thick - about 1 minute.
- Slowly stir in milk as to not allow lumps to form.
- Continue stirring until thick, 5-8 minutes.
- Stir the milk mixture into the stock pot.
- If you prefer your potatoes peeled you can do so, however, I like to keep the skin on for added texture.