The chill in the air, brings soup to our table! I love to experiment with new soup recipes, however, there are a few old stand bys that we never tire of. When I think of a soup that would be considered a comfort food, it would be potato chowder. This is a hearty, stick-to-your-ribs potato soup.
Chop 4 small carrots, 2 stalks celery and one half large white onion in small dices.
Sauté veggies in 3 T. olive oil. While veggies are cooking, dice 4 large potatoes.
When veggies are tender, add 3 T. flour, 1/2 t. fresh thyme leaves and stir well.
Pour three cups of homemade chicken stock into potato mixture. Bring to boil, reduce heat and continue cooking in a covered pan until potatoes are tender. Stir frequently so it doesn’t scorch.
When potatoes are cooked, add chopped ham and 3-4 c. milk (depending how thick you like your soup) and heat through. At this point you can add cheese, although it is delicious without it too. I have also added corn to this recipe, which adds a unique sweetness.
I prefer my soup without toppings, but my honey likes it loaded with chopped cooked bacon, sour cream and chives.
4 large potatoes, diced
1/2 onion, chopped fine
3-4 sm. carrots, diced fine
2-3 stalks celery, diced fine
3 T. olive oil
3 T. flour
1/2 t. fresh thyme leaves
3 c. chicken stock
3-4 c. milk (depending on how thick you like your soup)
1 c. chopped ham
Salt and pepper to taste
Sauté veggies in olive oil. Add flour and thyme and stir over medium heat for 1 minute. Add chicken stock and bring to boil, cover and reduce heat. Continue cooking, stirring occasionally until potatoes are tender. Add milk and ham and heat through. Serve with toppings of choice…bacon bits, sour cream, cheese, chives or parsley.