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Ham and potato soup
Published: 12/26/2008 11:35 AM
Last Modified: 12/26/2008 11:35 AM

It seems the day before Christmas Eve was not the day to pick out a ham.

A friend went to the Hamlet to buy a ham on the 23rd, and all of the small hams were gone. The only thing left to do was to buy a big one. So he bought a 9-pound ham to feed two people.

They will be eating ham for a long, long time. Here's one good way to use up that ham: a good recipe for ham and potato soup from the AllRecipes site.

If you don't have chicken bouillon, just lower the amount of water, and use chicken broth instead.

HAM AND POTATO SOUP
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.

2. Stir in the chicken bouillon, salt and pepper.

3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.



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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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