A while back on my Facebook Page I shared a picture of a bowl of “tater soup” that I had made around Christmas time. I’m not usually one of these people that takes pictures of everything they eat and post it to Facebook, but this soup was so good, I had to say something about it. When I did, I got people asking in comments and through private message if I would share the recipe.
Well, here is that recipe. The recipe for the world’s best ham and potato soup!
Start by peeling and cubing up some potatoes. You can pretty much use any potato you like, but for soup, I like using red potatoes. Cut them into bite-sized chunks about 1/2″ cubed. I rinse my potatoes at this point, then put them into a pot with 3 1/2 cups chicken stock.
Chop up 1/2 cup carrots, 1/3 cup celery and 1/3 cup onion, and add that to the potatoes.
Dice some cooked ham and add to the pot, and turn it on high. Bring it to a boil, then reduce the head to medium and cook for 10-15 minutes until the potatoes are tender.
Stir in 1 teaspoon of pepper (I use white when I have it, otherwise black pepper is fine) and 1/2 tablespoon of salt. Make sure you don’t overcook the potatoes, otherwise they’ll get mushy. Mushy potatoes does not make good potato soup.
*Note: I cut my carrots, celery and onions on a mandoline with julienne blades (medium for the carrots and celery, and small for the onions).
While the potatoes are cooking, melt 5 tablespoons of butter in a saucepan. Whisk in 5 tablespoons of all-purpose flour (you can substitute rice flour or another type if you’re gluten-free) and cook for about 2-3 minutes. You’re trying to brown the flour slightly to lose the flour taste.
Slowly add 2 cups of milk (we use lactose-free milk, you can use rice milk, or anything else) and whisk continuously to avoid lumps. Cook for about 5 minutes, whisking occasionally to thicken milk with no lumps.
Add milk mixture and 1 tablespoon dried parsley to soup pot and stir well.
Cook for about 5 more minutes, and serve immediately.