New England Potato Soup
Patricia Anne Clark
Ingredients55 m servings 267 cals
- Heat butter in a saucepan over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, salt, rosemary, thyme, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15 to 20 minutes.
- Whisk flour and 1/2 cup milk together in a bowl until smooth; gradually stir into soup. Bring to a boil, stirring occasionally, until combined, 2 minutes. Stir in ham, peas, and remaining 2 cups milk; cook until heated through, about 5 minutes.
Per Serving: 267 calories; 9.6 g fat; 33.5 g carbohydrates; 11.9 g protein; 30 mg cholesterol; 995 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is a great soup! I have made this several times since May 17, 2010, which is when I wrote my first review; this is one of those recipes that had all the reviews cleared out, and it was post...
Very nice. Easy to make. I made it using an old ham bone as the stock starter, and then followed the recipe. Nice flavors.
We really liked this recipe and I made it as listed, however I had only had fat free milk on hand. I added 8 oz of velveeta cheese giving it a richness it was missing. I didn't peel the potatoes...
Easy recipe to put together and delicious to boot. I made this as written in the morning, cooled it and reheated it for dinner. The ham and peas were a nice addition to potato soup. My family...
I didn't put in the peas (used yellow potatoes instead of red just because I had them on hand) otherwise followed the recipe and it was wonderful! This recipe is also a terrific "base" for a sta...
Thumbs up all around the table, including my two year old grandson.