I love meals that you can prepare and cook all in just one pot. This is one such recipe. It is an easy way to make a delicious, thick, hearty and comforting pot of soup.
- 3 ½ c. peeled & diced potatoes (I love Yukon Gold potatoes)(about 6 potatoes, diced to about ½” )
- 2 c. milk (I use whole milk)
- 1 ½ c. cubed or diced ham
- 1 c. shredded cheddar cheese, optional
- 1/3 c. flour
- 1 can evaporated milk (I make my own)
- 1 lg. carrot, peeled and diced (should be about a heaping ½ cup)
- 4 T. butter
- 2 T. chicken bouillon granules
- 1 T. dehydrated onion (or ¼ c. finely diced onion)
- 1 tsp. pepper
- ½ tsp. salt
- ½ tsp. minced garlic
- ½ tsp. oregano
- ½ tsp. thyme
In a large soup pot, put the butter in and turn the heat onto high and melt the butter. Once it is melted (do not let it scorch), stir in the onions and garlic and let them become translucent. Sprinkle in the flour. Stir well and cook for about a minute. Stir in the salt, pepper, oregano and thyme. Stir and cook for about 30 seconds and then stir in the ham, carrot, and one cup of the whole milk and whisk until it starts to thicken. It should begin to thicken in just a minute or so. Now stir in the rest of the whole milk, evaporated milk and chicken bouillon granules. Whisk and cook for another 1-2 minutes. Now that it is nice and hot, gently stir in the potatoes and turn the heat to medium-low. Allow the soup to cook for 9-12 minutes or until the potatoes have softened and are fork tender. Stir occasionally as it cooks.
If using cheese, stir it in now. The soup will thicken some after the cooking time and the stove is off. If it becomes too thick, stir in a bit more milk. Serve and enjoy!
Serves 6 and each serving has about 25 carbs each.
Be sure to check out some of my other great soup recipes, such as: my No-Soak 15 bean Soup recipe, my Ultimate Potato Soup recipe, or my Cream of Turkey & Wild Rice Soup recipe.
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