Cream of Ham & Potato Soup
By: Judith Hannemann
Published: Tuesday, March 5, 2013 - 7:20pm

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!