This reminds me of the creamy potato soup that you used to get at the now-defunct Bennigan’s restaurant. We had eaten there quite a few times until the end, and really, the potato soup was the only thing we truly miss. That and the “Southwestern Egg Rolls”.
Everyone in our household loves this soup. But with this list of ingredients, what’s not to like?
3 medium potatoes, peeled and finely chopped
1 cup chopped celery
1 medium onion, chopped
14.5 ounce can of chicken broth
¼ cup butter
1/3 cup all-purpose flour
2 ½ cups whole milk
1/8 teaspoon coarsely ground black pepper
1 pound ham steak, finely chopped
Combine potatoes, celery, onions, and broth in a large saucepan. Bring to a boil, then reduce heat and simmer 15 min. or until vegetables are tender, stirring occasionally.
Add ham; cook until heated through, approximately 2 min.
Melt butter in medium saucepan over medium heat. Add flour, cook and stir 1 min., then gradually stir in milk. Cook 5 min. or until thickened, stirring constantly. Season with pepper, mixing well.
Stir thickened sauce into the soup, mixing well.
Recipes out of the Blond Box 