When the weather is chilly, I love a great bowl of soup. This recipe was created while visiting my mother in Nebraska, and the family loved it. Add any kind of veggies, either fresh or frozen, to plump up the nutrition. This soup tasted even better a couple of days later. Plus what a great way to use left-over ham hollowing a holiday dinner. The recipe is gluten free, and by substituting olive oil for the butter it is also dairy free. For a vegetarian soup, simply delete the ham and add additional spices. If you’re in a hurry, use 2 bags of diced frozen potatoes in place of the fresh potatoes.
Potato SoupBy Kristie Rosset
- 2 tablespoons butter
- 1/2 dup diced onions
- 1/2 cup shopped celery
- 6 cups potato chunks (with skins)
- 1 cup chopped or julienned carrots
- 1 1/2 cups diced ham
- 2 quarts chicken stock or broth
- 1 cup frozen corn or peas
- Salt and pepper to taste
- 1 teaspoon parsley
- 4 tablespoons butter
- 5 tablespoons cornstarch
- 2 cups plain almond milk or whole milk
- Toppings of your choice: chopped cooked bacon, chopped green onions, shredded cheddar cheese
Sautee onions and celery in butter on medium heat in large stock pot until translucent. Pour the broth over sauteed mix and turn heat up to medium-high. Add the potatoes, carrots, ham and spices. Bring to a boil, then turn heat down to low heat. Simmer for 30-45 minutes.
In a small saucepan, melt the remaining 4 tablespoons of butter. In a large measuring cup, add the cornstarch to the almond milk. Whisk to make a slurry. Pour milk slurry into the melted butter and whisk over low heat. Continue stirring until the mixture thickens. Pour immediately into the soup pot and stir thoroughly. Keep warm until ready to serve. Top with suggestions for toppings. Serve with artisan bread and fruit.