Potato Soup

On this mighty cold day (feels like about -20 outside,) we need comfort food. Soooo, the kids and I made potato soup and bread. Nature Man peeled all of the potatoes for me, and the Artist chopped veggies. My work was minimal.

Potato Soup

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 2 chopped green onions
  
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules (I use the all-natural veg. bouillon, when I have it)
  
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• 1 can corn (optional)
  

Directions

1. Combine the potatoes, celery, onions, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, 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 as not to allow lumps to form 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. Serve immediately.

Yesterday I made beef enchiladas and tacos for supper. Will post my Mimi's enchilada recipe soon, too. It's delicious!!