Cream of Potato
From tamz73 17 years ago
- 90 minutes to make
- Serves 8
This is a new receipe using leftover cooked ham, it could be good with bacon or chicken maybe. It has a lovely flavor, its my husbands fav. is great with some fresh dinner buns.
Ingredients
- 6 med potatoes shopping list
- 2 cans mushroom soup shopping list
- 2 cans milk shopping list
- 1 med. onion shopping list
- 2 tsp parsley shopping list
- 1 tsp pepper shopping list
- ¼ c parmesan cheese shopping list
- ½ tsp basil shopping list
- 4 -5 c cooked ham shopping list
- ¼ - ½ tsp garlic powder shopping list
- 1 c corn shopping list
- 1 tsp celery Seed shopping list
- 2 celery stock shopping list
How to make it
- 1. Peal & dice potatoes into small cubes
- 2. Cook potatoes med heat until cooked
- 3. Put potatoes aside for ½ hour
- 4. Lg pot put soup, milk, onions finely chopped together, Stir
- 5. Scoop in apx half of your potatoes & ½ of potato water.
- 6. Add Parsley, pepper, basil, garlic, celery seeds
- 7. Chop up celery stock into small diced cubes.
- 8. Stir in parmesan cheese
- 9. Cook on med heat for apx. 15 min. stirring occasionally
- 10. Prepare your cooked ham diced up.
- 11. Reduce heat to simmer
- 12. Add ham, remaining potatoes, corn drained
- 13. Cook for apx 1 ½ hours on low & covered. Stir occasionally.
- Note: If in 1 hour your soup is not creamy. Use soup lattle scoop some soup into a bowl and 2 tsp of corn starch until smooth, poor back into the soup and mix well. You may have to do this a couple of times if you think it is not creamy enough. Its personal choice.
- Garnish soup with a little parmesan cheese topped with some parsley.
People Who Like This Dish 4
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