Cream of Ham & Potato Soup

Ingredients

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*

Preparation

1
In a deep, heavy saucepan, melt butter over medium heat and add the onions, celery and basil.
2
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.
3
Mix the cornstarch (the amount is not a typo) with the 3/4 cup water.
4
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.
5
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.
6
*Add salt if you feel it needs some.
7
Heat through (do not boil) and serve with a salad or crusty roll.

 



About

You won't believe how easy this is. And the base can be used for any cream soup including New England Clam Chowder!

Yield:

4 servings

Added:

Tuesday, March 5, 2013 - 7:20pm

Creator:

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