Potato & Ham Soup

By beach cook

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