About this recipe:This chunky, creamy potato soup with diced cooked ham is a meal in itself! You can try usinig smoked ham for a change of flavour.
500g peeled and diced potatoes
40g diced celery
50g finely chopped onion
85g diced cooked ham
2 chicken stock cubes
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons plain flour
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Method Prep:20min › Cook:25min › Ready in:45min
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to the boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken stock cubes, 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.
Wonderful soup, I will make this again and again. I froze one portion, just to test. I then slowly reheated from frozen with a couple of tbsp of milk. Worked out just fine, of course not as good as fresh, but still good. I used firm potatoes, so they didn't end up too mushy after freezing. - 02 Nov 2010
This soup really is delicious and so easy to make. It was an instant hit with all the family. Apart from doubling the ingredients I followed the recipe exactly, just adding a few left over mushrooms that I had. I will certainly be making this soup again, perfect think chunky soup to ward off the cold weather!!! - 21 Feb 2010