Thursday, September 8, 2011
Confetti Potato and Ham Soup
As I have said, although I cook a night meal only three time a week, I make lunch almost every day. That means, I make soup a lot. With fall rapidly approaching, I will be making it more and more.
Last week I shopped at a new-to-me grocery store. Grocery Outlet, which I think may be a little like the Aldis in other areas of the country. I went there because they advertised bacon at $2.99 a lb., which is an excellent price for bacon here in our area right now. The store happened to have some Oscar Mayer Deli Select ham at .50 a package as it was the sell-by date. I picked up two packages, put one in the freezer, and used the other one in the soup I made today.
I love potato soup and have two favorite recipes. I used one as the base for today’s soup. It came off a email list a number of years ago from someone named Brandi and was called Chunky Potato Soup. I have added and modified the ingredients over the years and now call it Confetti Potato Soup. I like the additional color that the celery and red pepper give to the soup. Diced carrots, frozen peas, or corn could be added to make this even more confetti-like. Peppers of other colors could be used also.
I think the addition of the potato-cooking water and the little bit of sugar make this a great tasting soup, and I make it often. It is easily put together in less than an hour. The soup thickens upon standing so leftovers may need a little bit of milk or water added when reheating.
Confetti Potato and Ham Soup
3 medium potatoes
2 cups water
1 small onion, diced
1 stalk celery, chopped
1/3 c. chopped red pepper
1/4 c. butter
1/4 c. flour
1 qt. milk (4 c.)
1/2 t. sugar
salt and pepper to taste (I use Spice Islands Sea Salt and Pepper Grinders)
1/2 to 1 c. cubed, cooked ham or crisp cooked bacon (optional)
1 c. shredded Cheddar cheese (optional)
Peel potatoes and cut into 1-inch cubes. Bring water to a boil in a large saucepan. Add potatoes and cook until tender, about 10 minutes. Drain potatoes reserving liquid. Set aside potatoes and 1 cup of cooking water. While potatoes are cooking, melt butter in another large saucepan. Add onions, celery, and red pepper and cook until tender, stirring frequently. Add flour and cook 3-4 minutes, stirring constantly. Mix in reserved cooking water and sugar. Stir well. Gradually add milk stirring frequently. Add potatoes and ham. Simmer over low heat 20-30 minutes, stirring often. May either stir cheese into soup or use as a garnish when serving. Serves 8.
Linking to: It's a Keeper Thursday
Full Plate Thursday
Ingredient Spotlight
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we love potatoe soup and this sounds way better than mine,, I'm giving this a go for sure.we eat soup alot also,, I always ahave a pot on the go, I made hamburger soup the other day for the very first time, it was great!
ReplyDeleteThis soup looks potato-rific! I love that you're so frugal, I love soup & I love Aldi's too, but don't have a Grocery Outlet in our area. Thanks for sharing this.
ReplyDeleteI just love potato soup, there is something so comforting about it. I really like your addition of ham,it looks delicious. Hope you will have a great week and thanks so much for sharing with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen