I have always liked the original version of this recipe and I liked this too but I don't know how much 'healthier' it is. I used about 4 large carrots and a whole smallish onion - a lot more celery than is called for. Add what ever vegetables you have available. This is one of those great comfort meals - enjoy but don't think it is that much 'healthier'. Read More
it was ok not my favorite ham and potato soup. a little too watery for me. I like how there are a variety of veggies in this one though. thanks Read More
I have always liked the original version of this recipe and I liked this too but I don't know how much 'healthier' it is. I used about 4 large carrots and a whole smallish onion - a lot more celery than is called for. Add what ever vegetables you have available. This is one of those great comfort meals - enjoy but don't think it is that much 'healthier'. Read More
This soup turned out wonderful!! I think I used this recipe more as a guide..
Used the ham bone from my New Years ham to make a stock- covered the bone in water in a stock pot and let it simmer for about 3 hours. Then used that as my base. Added celery, onion, carrot, and potatoes- cooked. Then added roux. I also added a little garlic, salt, chicken boullion, and cayenne pepper.
My first time cooking potato soup & it will definitely not be the last!! Read More
My mom and I just made a pot of this potato soup for dinner.It is very good.I didn't have any chopped Ham so I used Hillshire Sausage instead.I used can cut green beans because I didn't have any fresh ones.The amount of vegetables were lowered because of the amount of juice.I also used less butter and flour.I added a tablespoon of corn starch.I also added some whipping cream.I seasoned to taste with salt pepper and seasoning salt.This recipe is certainly a keeper. Read More
My husband and two kids all really liked this soup. I didn't even add the milk/flour. I found that once I used a masher to mash up the potatoes the soup was plenty thick and creamy. Also I used a spiral ham that had enough salt so I skipped the bouillon. I added fresh dill and parsley too. So with less salt and no milk it was even healthier/low calorie. Read More
This was tasty! I glanced at the recipe thinking I had everything but was very wrong. I had to butcher it because I was out of so much. I subbed a leek for celery shallot for onion chicken broth for bullion/water and cornstarch for flour. I had only about 1 Tbs butter and made that work too. For being so short on some key ingredients it turned out great! It's also good to know I could make it with much less butter and it still tasted wonderful! Next time I will be sure to have flour otherwise I kinda like the revisions I had to make. I had to use a little more than a cup of milk but that may be due to the cornstarch. Read More
I decided to leave out the flour and milk like cpolis said and it turned out good. It was more of a stew that way but I expected that. The problem with doing it without flour and milk is that it is a ton of butter; next time I'll probably half it. The other problem is that there is no way you can realistically feed 8 people with as much as it makes. I would say it is closer to 4 or 6 servings. Read More
Followed the recipe pretty much.When doing the roux with flour & blending in the milk it just wasn't thick enough. So I added some corn starch to thicken it up more when cooking.After adding the Roux to the Pot I tried the soup It was good but I wanted to kick it up a notch.I added Sour Cream.What a Nice added flavor.I first added some to my test bowl of soup.It was so good.Then I added the Sour Cream to the whole Pot.Add a bit at a time to your liking or not at all.It's great both ways. Read More
This soup was great for my picky family. Everyone had seconds. Good hearty soup for a winter evening. I used vegetable broth instead of water. Read More
Love it! I changed it up just a bit. I had some sweet potatoes that needed to be used so I used them also. I cooked the carrots onions celery with salt and pepper in a little olive oil. I did this before following the rest of the recipe. It is wonderful. I am looking forward to serving it with cheesy wheat bread. Read More
it was ok not my favorite ham and potato soup. a little too watery for me. I like how there are a variety of veggies in this one though. thanks Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have always liked the original version of this recipe and I liked this too but I don't know how much 'healthier' it is. I used about 4 large carrots and a whole smallish onion - a lot more celery than is called for. Add what ever vegetables you have available. This is one of those great comfort meals - enjoy but don't think it is that much 'healthier'.
This soup turned out wonderful!! I think I used this recipe more as a guide..
Used the ham bone from my New Years ham to make a stock- covered the bone in water in a stock pot and let it simmer for about 3 hours. Then used that as my base. Added celery, onion, carrot, and potatoes- cooked. Then added roux. I also added a little garlic, salt, chicken boullion, and cayenne pepper.
My first time cooking potato soup & it will definitely not be the last!!
My mom and I just made a pot of this potato soup for dinner.It is very good.I didn't have any chopped Ham so I used Hillshire Sausage instead.I used can cut green beans because I didn't have any fresh ones.The amount of vegetables were lowered because of the amount of juice.I also used less butter and flour.I added a tablespoon of corn starch.I also added some whipping cream.I seasoned to taste with salt pepper and seasoning salt.This recipe is certainly a keeper.
My husband and two kids all really liked this soup. I didn't even add the milk/flour. I found that once I used a masher to mash up the potatoes the soup was plenty thick and creamy. Also I used a spiral ham that had enough salt so I skipped the bouillon. I added fresh dill and parsley too. So with less salt and no milk it was even healthier/low calorie.
This was tasty! I glanced at the recipe thinking I had everything but was very wrong. I had to butcher it because I was out of so much. I subbed a leek for celery shallot for onion chicken broth for bullion/water and cornstarch for flour. I had only about 1 Tbs butter and made that work too. For being so short on some key ingredients it turned out great! It's also good to know I could make it with much less butter and it still tasted wonderful! Next time I will be sure to have flour otherwise I kinda like the revisions I had to make. I had to use a little more than a cup of milk but that may be due to the cornstarch.
I decided to leave out the flour and milk like cpolis said and it turned out good. It was more of a stew that way but I expected that. The problem with doing it without flour and milk is that it is a ton of butter; next time I'll probably half it. The other problem is that there is no way you can realistically feed 8 people with as much as it makes. I would say it is closer to 4 or 6 servings.
Followed the recipe pretty much.When doing the roux with flour & blending in the milk it just wasn't thick enough. So I added some corn starch to thicken it up more when cooking.After adding the Roux to the Pot I tried the soup It was good but I wanted to kick it up a notch.I added Sour Cream.What a Nice added flavor.I first added some to my test bowl of soup.It was so good.Then I added the Sour Cream to the whole Pot.Add a bit at a time to your liking or not at all.It's great both ways.
Love it! I changed it up just a bit. I had some sweet potatoes that needed to be used so I used them also. I cooked the carrots onions celery with salt and pepper in a little olive oil. I did this before following the rest of the recipe. It is wonderful. I am looking forward to serving it with cheesy wheat bread.
