Ok, here is the story. My family LOVES, LOVES, LOVES this soup. I made it yesterday and as you can see, we dont care if its hot or cold outside. Tho this is great on a cold evening. The first time I made this they loved it so much I had to make it again the next day!!!
I hope that you get a chance to make this soup. If you do, let me know how it turns out!!
4 cups peeled and diced potatoes
2 tbs olive oil
1/2 cup diced celery
1/2 cup finely chopped onion
1 ham steak or leftover ham bone (NEVER EVER THROW OUT HAM BONE!!)
3 1/2 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 tbs parsley
1 bay leaf
1 tsp sugar
1 teaspoon ground white or black pepper, or to taste
1 can condensed cream of potato soup
5 tablespoons all-purpose flour
1 cups heavy cream
Combine the potatoes, celery, onion in pot with oil for 5 minutes.
Add ham and chicken bouillon and water in a pot.
Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
In a bowl or measuring cup, add heavy cream and potato sup together.
In separate cup, take some of liquid from pot and add to cup. Add flour and stir. Add back in pot and continue stirring until completely mixed.
Slowly stir in cream and soup mixture as not to allow lumps to form until all has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Serve immediately and a nice topping is some shredded cheese to melt on top.
ENJOY~~~~
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