Super Scrumptious Spud Soup
Ingredients
- 1/4 cup butter
- 1 1/2 large onions
- 1 cup thinly sliced carrots
- 1 cup diced celery
- 2 cloves minced garlic
- 8 cups diced potatoes
- 2 cups cubed ham
- 4 cups chicken stock
- 3 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. parsley flakes
- 4 cups milk
- 1/2 cup grated Cheddar cheese (for garnish)
Directions
Put first 5 ingredients into large saucepan. Saute vegetables until onion is soft and clear. Add potato, ham, chicken stock, salt, pepper and parsley. Bring to a boil. Cover and simmer until veggies are cooked. Stir occasionally. Stir in milk and heat without boiling. Garnish with grated cheese. Makes 8 to 10 cups.
Source: This recipe comes from our Church Cookbook and is a nice all in one dish on a cold winter night with extras to pack along for lunch!
By Faith from Lynden, WA
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By Shawna (Guest Post)
10/04/2008
This hearty soup was just as the name implied! I made the recipe almost completely as written (subbing half and half for milk and therefore using more broth to compensate for the added richness), but I did use a tater masher to thicken it up and break up the potatoes after it was cooked.
My husband complimented this soup, saying it was a big improvement over "regular" potato soup. I agree. It was filling and delicious. Thanks for posting this recipe!
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By Shawna (Guest Post)
10/04/2008
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