Cream of Ham & Potato Soup
This cream soup is absolute perfection. No one ever believes how easy it actually is and how little time it takes to make
Servings: 4
Calories: 480kcal
Ingredients
- 1 small onion chopped
- 1 cup celery diced
- 4 tbsp 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*
Instructions
- 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!!
Nutrition
Serving: 1serving | Calories: 480kcal | Carbohydrates: 35g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 127mg | Sodium: 535mg | Potassium: 508mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1343IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 1mg