Potato & Ham Soup
By beach cook
Rate this recipe
5/5
(1 Votes)
Ingredients
- 8-10 White Potatoes Washed, Peeled & Cubed Bite Size
- 1 C Baby Carrots
- 2 Stalkes Celery Diced
- 1 Medium Yellow Onion Diced
- 2 Cloves Garlic Minced
- 1 C Warm Water with Chicken Bouillon Desloved
- EVOO
- 2 T Butter
- 2 C Milk
- 1 C Cooked Ham Diced
- 16 oz Package Welch Rarebit Thawed
- Salt & Pepper to Taste
- Garnish: Crumbled Cooked Bacon & Chives
Details
Servings 8
Preparation
Step 1
Large Stock Pot Medium/High Heat, Boil Potatoes & Carrots Until Soft/Hard, Not Over Cooked. Drain, Remove 1/3 Potatoes & Mash. Set All Aside.
Same Pot Medium Heat, Add EVOO, Butter, Celery, Onion & Garlic. Saute Until Done. Add Warm Water with Bouillon. Add Potatoes, Carrots, Ham & Milk. Slight Boil, Reduce Heat & Add Rarebit. Simmer Several Hours Low Heat, Add Heavy Cream if Liquid Needed.
Salt & Pepper to Taste.
Serve Hot with Bacon & Chives Garnish.
BMB
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