Wednesday, April 24, 2013

Ham and Potato Soup Recipe

















Isn't funny how 50 degrees in the fall is sooo cold but 50 degrees in the early spring feels balmy?!  We had enjoyed a week of beautiful warm weather when BAM a snowstorm reminded me that I was still in the early stages of spring/late winter.  This family favorite soup has been slightly adapted from the blog The Girl Who Ate Everything and it hits the spot on those chilly days.


Ingredients:
1 and 1/2 cups Honeyville Dehydrated Potato Dices
1/3 cup Honeyville Freeze Dried Celery
1/4 cup Honeyville Dehydrated Onions
1/4 cup Honeyville Dehydrated Carrots
1 cup Honeyville Freeze Dried Ham
5 and 1/2 cups Water
2 tsp Shirley J Chicken Bouillon
2 cups prepared Honeyville Milk Alternative
5 Tbsp Butter
5 Tbsp Honeyville All Purpose Flour
Salt and Pepper to taste

Directions:
In a large pot, bring the water and bouillon to a boil.  Add in the potato dices, celery, onions, carrots, and ham.

Stir, bring back to a boil and cover.  Let the soup continue to cook for about 15 minutes until potatoes are fully rehydrated and soft.  Stir occasionally.

Meanwhile, in a separate saucepan melt the butter over medium heat.  Whisk in flour.


Stir constantly until the mixture is thick and smooth.  Slowly add in the prepared milk alternative while whisking.  Continue cooking until mixture is thick (about the consistency of melted ice cream).  Pour mixture into soup.

Stir to combine and add salt and pepper to taste.  Heat through.  I topped mine with some rehydrated Honeyville Freeze Dried Cheddar Cheese (because I think cheese goes with everything).  I think it'd be dynamite in a Bread Bowl or served up with Chef Tess' Dinner Rolls.



Happy Eating!




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