Thursday, January 3, 2013

Creamy Ham and Potato Soup

I am such a sucker when it comes to rainy days. I want to cuddle up under a warm blanket all day, drink hot chocolate, open a window to watch the rain pour down, and eat a warm cup of soup. I decided I could use up the left over honey baked ham that we had from Christmas dinner and make up a delicious ham and potato soup along with some homemade bread bowls. Everything turned out so good and was a wonderful compliment with the cold, rainy, winter night. 

Creamy Ham and Potato Soup
Recipe adapted from 

6 russet potatoes
4-5 cups chopped ham (I used a honey baked ham but a ham steak would work too)
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced carrots
1/2 cup butter
1/2 cup flour
4 cups milk
2 cups half and half
1 tsp salt
1/2 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp minced garlic
1 cup sour cream
chopped green onions
chopped ham

Wash, peel, and dice your potatoes in a large pan along with onion, celery, and carrots until soft. Once they are done drain the excess water out. In a large sauce pan melt butter. Once your butter is melted add flour and mix well until a paste is formed. Slowly add milk and the half and half. Stir constantly on medium heat until it becomes thickened. It takes a little while so be patient. Stir in salt, pepper, garlic powder, garlic, and onion powder. Add potatoes, carrots, onion and celery along with 1 cup of sour cream and ham. Stir until well incorporated. 
Serve warm with a hard roll or a homemade bread bowl.  Top it off with some cheese, diced green onion, and chopped ham.
If taking it to a party place soup in a crock pot to keep warm until ready to serve. 

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