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Potato And Ham Soup


Chuck Hayes, Newborn, Georgia - [email protected]

My sister Kelly is as sweet a sister as anybody could ask for.  She is a hard worker with a soft spoken demeanor.  But from the time she was a baby until well into grade school she was sick.  I don’t mean the average kid sniffles but the hospitalization kind.  She couldn’t fight off any bug that came her way.  All of the countless hospital stays put a real damper on her little spirit as well as her appetite growing up.  Thank goodness she’s a healthy woman now that is MUCH more willing and able to try something good to eat.  One of her favorite soups is Loaded Baked Potato.  This is my derivation on something that brings her joy.  Let’s call it:



    • 2 tablespoons vegetables oil
    • ½ cup chopped celery
    • 1 cup chopped carrot
    • 3/4 cup chopped onion
    • 1/2 teaspoon dried thyme
    • 1 finely minced garlic clove
    • 3 tablespoons all purpose flour
    • 2 cups canned low-salt chicken broth
    • 2 cups milk
    • 2 10- to 12-ounce russet potatoes, peeled, diced
    • 1 cup packed shredded sharp cheddar cheese (about 4 ounces)
    • 3/4 cup chopped ham (smoked is a nice addition)
    • Hot pepper sauce (such as Tabasco)
    • Salt and pepper to taste
    • Chopped fresh parsley


• Heat oil in heavy large saucepan over medium heat.

• Add celery, carrot, onion and thyme and sauté until vegetables soften a bit, about 8 minutes (about 6 minutes in add garlic and continue to sauté—being careful not to burn garlic).

• Sprinkle flour over and stir 2 minutes.

• Gradually whisk in broth, then milk.

• Add potato and bring soup to boil.

• Reduce heat and simmer soup until potato is tender, about 20 minutes.

• Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition.

• Mix in ham.

• Season soup to taste with hot pepper sauce, salt and pepper.

• Sprinkle with parsley and serve.

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