Soup of the Week

I had ham and potatoes on hand. Searched recipes.com. This was the fastest. It was really yummy and super easy. We didn't eat it right way because a certain baby was in need of food first. It developed a lovely film on top so if you can, eat it immediately.

I didn't need to adapt anything. I didn't measure though, just kind of guessed. It was more like 2 stalks celery, half an onion and 2 potatoes. It worked.

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions

Combine the potatoes, celery, onion, 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.

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.

Stir the milk mixture into the stockpot, and cook soup until heated through.

Soup of the Week

Creamy Pumpkin Soup

Ingredients

6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

Directions

-Cut pumpkin into 1/2-inch cubes.
-Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
-Puree the soup in small batches (1 cup at a time) using a food processor or blender.
-Return to pan and bring to a boil again. ---Reduce heat to low and simmer for another 30 minutes, uncovered.
-Stir in heavy cream.
-Pour into soup bowls and garnish with fresh parsley.

Alterations

-I used one large can of pumpkin purée instead of fresh. Way less work.
-2 cloves of garlic instead of one.
-Topped with crispy turkey bacon and garlic bread on the side.

Here's my pumpkin! (Ignore the mouse pointer, the image is a stolen screen shot from the previews.)