Ham and potato soup

I’m trying to remember which day was summer. It was the coldest, rainiest summer I’ve ever experienced and it’s already time for soups, stews and chilis in New England. This is the sort of hearty, casual soup I like to serve in a mug, whether it’s on the deck in the weakening sunshine admiring autumn foliage or by the fire with a good book.

Thankfully, it’s a bit early for those scenarios but not for the soup. Add a salad and some crusty bread and it’s a perfect light meal that’s easy on the budget and quick to make while delivering lots of flavor.

If you have leftover ham, this is a perfect way to use it. You can also buy diced ham or, as I like to do, get one thick slice from the supermarket deli and dice it at home. And I mustn’t forget the original method — buy a ham steak, cook it and cut it up. I found the recipe at Cook’s Ham Steaks but I’ve cut the fat and sodium considerably.

This is also a fine recipe for beginners because it’s hard to mess it up. Measurements for the potatoes and celery don’t have to be precise; using roughly the same amount, diced, will yield a good, chunky soup with celery as a real flavor, not just an accent. I did add one quick step I use, adding the flour and milks mixture to the soup through a sieve to ensure no lumps of flour, however small, make it into the soup. I do it routinely with many types of recipes and keep my sieves handy.

Ella’s Ham and Potato Soup

Adapted from Cook’s Ham

2 – 3 medium potatoes, peeled and diced
2 – 3 stalks celery, sliced
1 small onion, diced
1 14.5 ounce can chicken broth, low-sodium, low/no fat, no MSG preferred
1 pound, approximately, cooked ham, diced
2 TB unsalted butter
1/3 cup/40g all-purpose flour
6 ounces whole milk
1 12 ounce can 2% evaporated milk
freshly-ground pepper, to taste

In a 3 quart or larger saucier or sauce pan, combine the potatoes, celery, onion and chicken broth. Bring to a boil, reduce heat and simmer until vegetables are tender but not quite done, about 15 minutes.

Add the diced ham and cook until hot, 3 – 5 minutes, stirring from time to time.

While the vegetables are cooking, make the white sauce. Melt the butter in a 2 quart saucepan over low-medium heat. Add the flour and cook 1 minute — it should not scorch – stirring continually. Gradually add the milk and stir constantly until thickened, several minutes. Stir in the pepper.

Add the mixture to the soup by pouring it through a sieve and let cook 1 more minute.

Serves 4

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Tagged as: budget meals, easy, ham, potatoes, quick