This is a recipe that I found posted online, here. It has replaced my old recipe and I am going to try adding other ingredients for a slightly different soup. I think broccoli, asparagus, mushrooms and bacon would be delicious supplements. Without any changes it is a hit in my house.
Rich and Creamy 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
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
The only change I made to this recipe is that I didn’t peel the potatoes. A majority of the nutrients found in potatoes are in the skin.
Add water, bouillon, ham, onion, celery, potatoes and seasonings to large soup pot. Bring to a boil and simmer over medium heat until potatoes are soft, about 25 minutes. Melt butter in separate skillet over medium heat. Whisk in flour, stirring constantly, until fully incorporated. Stir in milk slowly to prevent lumps. Cook over medium heat for 4-5 minutes. Add to soup and serve. Cheese or chives may be sprinkled over individual servings.
I did the nutritional break down on this soup and it is about 15o calories a bowl and 10 grams of fat. However, I used 1% fat milk and it was still very creamy and flavorful.