Here’s a yummy, comfort food just in time for the cooler weather. Dan and I make lots of soups in the fall and winter. They are tasty, easy to make, and reheat well for our lunches at work.
Ham & Potato Soup
- 4 large potatoes, peeled and cut in cubes
- 1 pound of ham steak, cubed
- 1 onion, diced
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 4 green onions, chopped
- 3-4 cloves of garlic, finely chopped
- 6 cups of chicken broth or 6 cups of water and 6 bouillon cubes
- Palmful of dried parsley
- 1 cup of milk
- 1-2 tablespoons cornstarch
- Shredded cheddar cheese, to taste
Wash and peel the veggies. I know I show 5 potatoes but after cutting four, I realized five was too many.
Chop the onions, carrots, celery, and green onions.
Put some oil in a dutch oven over medium high heat and saute the carrots, onions, and celery.
Give the onions a few minutes to soften then toss in the garlic.
While the veggies are cooking, chop the potatoes. See how many four is?? Holy potatoes!
Add the potatoes and chicken broth.
Bring to a boil and cook until potatoes are tender, 15-20 minutes.
This is how my ham steak was packaged. It’s only .67 pounds, oops.
I sliced it vertical…
and my beautifully stacked ham cubes came a tumblin’ down.
Toss the ham into the pot.
Add a palmful of dried parsley and salt and pepper to taste.
I wanted to add a little thickness and creaminess to the soup so I used milk and cornstarch to do this. I just dumped them in a small container and shook it to mix.
Pour into the soup.
Crank the heat up and bring the soup to a boil. The cornstarch won’t start to work unless it’s hot.
Toss in some cheese and stir until melted.