Friday, April 24, 2015

Ham and Potato Soup

I had some leftover ham and a bone from Easter.  I generally use it to make a navy bean soup, but we've been getting some really good fresh corn at the market, so decided to go this route.  Great choice!

This is so tasty.  And the addition of cauliflower lends another flavor.  While the original recipe calls for frozen corn, I urge you to use fresh corn when in adds to much extra texture.  And it's just better.  I also added some smoked paprika, just because I love that stuff!

HAM and POTATO SOUP (8 servings)

3 1/2 cups peeled and diced potatoes, red or russet
1 cup diced cauliflower
1 cup frozen corn, or fresh corn but off the cob
3/4 cup diced cooked ham
1/3 cup finely chopped onion
1/3 cup diced celery
3 tsp minced fresh garlic
1 ham bone, optional
4 cups water, or as needed to cover
2 Tbsp chicken bouillon granules
1/2 tsp salt, or to taste
1 tsp ground white pepper
5 Tbsp butter
5 Tbsp AP flour
2 cups milk
smoked paprika to taste, optional

Combine potatoes, cauliflower, corn, cooked ham, onion, celery, garlic, and ham bone (if using) in a large soup pot and cover with water.  Bring to a boil, reduced heat to medium and cook until potatoes are tender, 10-15 minutes.  Stir chicken bouillon, salt, and white pepper into mixture.

Melt butter in a saucepan over medium-low heat; whisk in flour to a make a roux.  Cook for 1 minute and gradually whisk milk into flour mixture until smooth.  Continue cooking until thick, 4-5 minutes, whisking often.

Stir milk machine into soup.  Add smoked paprika, if using.  Cook until heated through, 5-10 minutes.

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