Creamy Ham and Potato Soup

For as long as I can remember, I've loved Homemade Potato Soup! My Mom made it when I was a kid,  I've made it all our married life, and my kids request it when they come over. There's just something incredibly comforting about it on a cold, blustery day or when you don't feel good. Whenever I make it, we end up with LOTS of leftovers which makes for great lunches for a while. In fact, a week ago Saturday while Bob and Zack were deer hunting, it was cold and rainy so Maddi and I whipped up a big potful. I took it to school every day for the rest of the week and shared it with other teachers. YUMMY!!

While checking out The Girl Who Ate Everything blog, I found a new variation of the old stand-by. Can we all just say FABULOUS??!! I love the added vegetables without it taking a lot of extra time to cut them up. We always add cheese, preferably "block" cheese that you cut into cubes. (Personally, I'm good with grated cheese but Bob insists on cubes of cheese in his. Silly guy!) Maddi bought "sharp" cheddar cheese last night and I was a bit concerned it was going to be too strong. NOPE! DELICIOUS!!!

Try this one...you won't be sorry!! Oh, and thanks for the picture Christy! :)

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CREAMY HAM AND POTATO SOUP

from The Girl Who Ate Everything

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
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

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper. 

2.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 so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 

3.Stir the milk mixture into the stockpot, and cook soup until heated through. 

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately. 
  
5. Makes 6 servings 
  
Source: adapted from Allrecipes