Wednesday, March 10, 2010

Ham and Potato Soup

This is a great recipe for anyone with a gluten allergy because the thickener is not white flour but corn flour. Corn flour is a great substitute for any sauce you are thickening as a matter of fact. I can't even begin to explain how yummy and simple this soup is. My daughter even loves it and asks for it again and again.

3 1/2 cups peeled and diced potatoes
1/3 cup celery
1/3 cup finely chopped onion
1 1/2 cup diced ham
4 cups water
salt and pepper to taste
5 TBSP butter
5 TBSP Corn flour
2 cups milk
1 can green beans or frozen if you prefer

Combine the potatoes, celery, onion, ham, green beans 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 salt and pepper. In a separate saucepan, melt butter over medium-low heat. Add flour to the butter to create a roux (thickener). 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, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.