This recipe is taken from the 2014 Milk Calendar. "My family loves this soup and they often request it for Sunday lunch. It's a satisfying dish that's easy to prepare. I make the potato stock the night before, and then reheat it in a crock-pot the next day. Adding frozen mixed vegetables makes it more wholesome and adds wonderful colour."
-Recipe from Carol Boonstoppel, dairy farmer from Keswick, New Brunswick.
- Prep: 20 min
- Cooking: 35 min
- 3 1/2 cups (875 mL) diced peeled potatoes (about 3 medium)
- 1 onion finely chopped
- 1/3 cup (80 mL) chopped celery
- 3/4 cup (180 mL) diced cooked ham
- 1 ham bone (optional)
- 3 1/4 cups (810 mL) reduced-sodium chicken broth
- 1 tsp Salt and pepper to taste
- 1/3 cup (80 mL) butter
- 1/3 cup (80 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1 tsp (5 mL) or 2 tsp (10 mL) sambel oelek (optional)
- Cooked crumbled bacon for garnish (optional)
- Shredded Canadian Cheddar cheese for garnish (optional)
In a pot, combine potatoes, onion, celery, ham, ham bone (if using) and chicken broth. Bring to a boil over medium-high heat. Reduce heat and boil gently for 10 to 15 min or until vegetables are tender.
Meanwhile, in a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring, for about 1 min or until thick. Gradually pour in milk, while whisking to avoid lumps. Cook, stirring, for about 5 min or until starting to bubble. Simmer, stirring, for 2 to 3 min or until thickened.
Discard ham bone from soup, if necessary. Stir the milk mixture into the soup until blended. Heat over medium-low heat, stirring, until heated through. Season with salt, pepper and sambal oelek (if using). Ladle into warm bowls and garnish with bacon and cheese (if using).
Be sure to taste the soup before adding any salt since both the broth and ham can be quite salty.
Top 5 Nutrients
|Calcium:||12 % / 129 mg|
|Vitamin B12:||33 %|
|Vitamin D:||27 %|