Potato Soup

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Most of you have lots of ham left over from Easter dinner.  One of my favorite ways to use leftover ham is to make potato soup. This is one of the easiest soups to make and is rich and creamy, with bits of potatoes with chunks of ham throughout the soup.  I usually serve it with a choice of garnishes; shredded cheddar cheese, sour cream, bacon bits and green onions.  My kids love this soup and ask for it often.

 

Potato Soup

 

8-10 med sized potatoes, sliced thinly

1 med onion, diced

1 quart of chicken stock

1 1/2 cup cubed ham

2 tsp. celery seed

1 quart cream

1 stick butter

Salt and pepper to taste

Place potatoes and ham into stock pot and cover with stock.  Add water, if needed,  to slightly cover potatoes.  Add onion, celery seed and salt and pepper. Bring to a boil and then turn heat down to simmer.  Simmer potatoes until  they are fork tender.  Stir to slightly break up potatoes.  Pour in heavy cream and add more salt and pepper if needed.  Once soup begins to simmer again, add stick of butter.  Stir soup until butter is melted and begins to thicken.  Serve hot with choice of garnish.  Serves about 6 with second helpings.

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One thought on “Potato Soup

  1. Pingback: Canadian Cheese Soup - Can't Stay Out Of The Kitchen

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