Ham and Potato Soup
A hearty soup of ham, potatoes, and veggies thickened with some butter and flour (gf of course). This recipe originally appeared on allrecipes.com (http://allrecipes.com/...). The only change I've made is to substitute gluten free flour for the normal flour. Gluten free flour can be made by combining 6 parts rice flour, 2 parts potato starch, and 1 part tapioca flour. This flour keeps just like normal flour, so I would suggest making a bunch for future recipes.
Ingredients
- 5 tablespoons gluten free flour (I used 6 parts rice flour, 2 parts potato starch, and 1 part tapioca flour)
- 5 tablespoon butter
- 3 1/2 cups peeled potatoes
- 1/3 cup chopped celery
- 1/3 cup chopped onions
- 1 cup chopped ham
- 2 tablespoons chicken bullion (make sure it's gluten free)
- ~3 1/4 cup water
- salt and pepper to taste
- 2 cups milk
Directions
- Step 1
Combine the potatoes, ham, celery, onions, and water in a stock pot
- Step 2
Bring the water to a boil, then reduce to medium heat and continue to cook until potatoes are soft (~10-15 minutes).
- Step 3
Melt butter in a sauce pan over medium low heat.
- Step 4
When butter is melted, add flour. Stir mixture over medium low to medium heat until even and thick (should only take a few minutes).
- Step 5
Add milk slowly to mixture, continuously stirring. Continue heating until mixture is thick (~5 minutes).
- Step 6
Add mixture to soup in stock pot, and reheat if necessary.
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Summary
- Prep. Time: 20 minutes
- Cook. Time: 25 minutes
- Makes 8 hearty bowls
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This site is intended for informational purposes and is not a substitute for medical advice. Only eat foods after reading their labels and considering your dietary needs.