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Cream of Ham & Potato Soup

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4
Author: Judith Hannemann


  • 1 small onion chopped
  • 1 cup celery diced
  • 4 tbs butter
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 3 cups water or any stock but beef
  • 2 medium potatoes well scrubbed and cut in chunks--leave skin ON
  • 1 cup thickly diced ham
  • 1/2 cup cornstarch
  • 3/4 cup water
  • 1 cup heavy cream light cream or half and half cream
  • salt to taste*


  • In a deep, heavy saucepan, melt butter over medium heat and add the onions, celery and basil.
  • Saute until the celery and onions are just beginning to get tender. Add the water/stock, the potatoes, ham and the pepper. Cook until potatoes are tender.
  • Mix the cornstarch (the amount is not a typo) with the 3/4 cup water.
  • Slowly add enough of the cornstarch/water mixture (you may not have to add it all, do it in small steps) to produce a VERY THICK mixture. The spoon should practically stand up in this. It should be the consistency of a very thick pudding. Stir constantly until the mixture bubbles.
  • GRADUALLY add cream, stirring constantly, to thin the soup out to the desired consistency. You may have to use MORE cream, depending on the desired thickness. I like mine thick, like stew, so the 1 cup of cream works well. Your mileage may vary.
  • *Add salt if you feel it needs some.
  • Heat through (do not boil) and serve with a salad or crusty roll. This one's a meal folks, not a starter!!