March 5, 2011

New England Potato Soup

This is delicious, quick to make, and a little different from most potato soups. I use honey maple ham; the sweetness of the meat adds a fantastic flavor!

1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter
14.5 ounces chicken broth
3 medium potatoes, peeled and cubed
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/3 cup flour
2-1/2 cups milk, divided
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through.

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