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Prep Time: 60 Minutes Cook Time: 720 Minutes |
Ready In: 780 Minutes Servings: 8 |
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Simple, but delicious! Ingredients:
2 large potatoes, peeled and chopped |
1 large onion, chopped |
4 stalks celery, chopped |
3 tablespoons olive oil or 3 tablespoons butter |
3 cups water, boiling |
2 teaspoons chicken bouillon |
1 bay leaf |
2 tablespoons butter |
2 1/2 cups chicken broth |
2 cups cooked ham, diced (optional) |
2 cups milk |
paprika |
Directions:
1. Saute potatoes, onions, and celery in oil or butter in a large Dutch oven or stock pot.
2. Add boiling water, chicken bouillon, and bay leaf. Cover.
3. Simmer for 1 hour.
4. Transfer to a blender in several batches and puree until smooth. If a chunkier consistency is desired, do not blend all of soup.
5. Return to pot. Add butter, chicken broth, ham and milk. Heat through. Do not boil. Sprinkle with paprika. Enjoy!
6. *Note: To make in crock pot. Omit olive oil. Add all ingredients except butter, chicken broth, ham and milk into 6 quart crock pot or larger. Cook on low for 8-12 hours. Continue with steps 4 and 5.
7. **Note: To make in oven. Omit olive oil. Add all ingredients except butter, chicken broth, ham and milk into a roaster. Bake at 250 degrees for 6-8 hours. Continue with steps 4 and 5.
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