My parents went crazy for this. Seriously...they couldn't stop eating it. We all agree: this ham and potato soup+ my herb bread = the ultimate comfort food. Especially on a chilly winter night. It's surprisingly much more healthy than you'd think, because it doesn't use any cream-just some butter. To make it more low fat, you can use skim milk (I used 2%). I am definitely making this dinner again. It was so incredibly easy too!! I can't wait to try it with other variations...chicken and broccoli, italian sausage and mushrooms, and just adding more veggies like green beans, carrots, and corn. I don't even know why this soup tastes so good...but my family and I believe it's because of the yukon gold potatoes. Seriously, those things are so flavorful. I will NEVER go back to boring baked potatoes ever again. If you have never had yukon gold, try them. I can promise you, you won't regret it.
Yield: About 8 servings
3 1/2 cups peeled and diced yukon gold potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
shredded cheddar cheese (optional)
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. Sprinkle with cheese and chives if desired.