Ham And Fingerling Potato Soup

Ham And Fingerling Potato Soup

Ingredients:
1 pound fingerling potatoes, scrubbed and halved lengthwise
1 rib celery, diced
1 small onion, chopped
1 cup diced cooked ham
4 cups Basic Chicken Stock or Two-for-One Beef Stock or low-sodium store-bought
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups whole or 2% milk, heated to simmering

Directions:
Salt and ground black pepper
IN A 4-QUART SOUP POT, combine the potatoes, celery, onion, ham, and stock and bring
to a boil. Reduce the heat to medium and cook until the potatoes are tender, about 20
minutes.
Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and
cook, stirring constantly, until thickened, about 1 minute. Whisk in the milk slowly, so
that lumps will not form. Continue stirring over medium-low heat until thick, 4 to 5
minutes. Stir the milk mixture into the soup and cook until heated through. Add salt and
pepper, to taste. Serve hot.
bread
POPOVERS
FOR THE BEST “POP,” MIX THIS BATTER HOURS AHEAD OR EVEN THE DAY BEFORE. WHEN WE
HAVE COMPANY, I LIKE TO PREPARE THE BATTER AHEAD AND KEEP IT IN A COVERED
PITCHER SO THAT WE CAN BAKE POPOVERS AT THE DROP OF A HAT. THIS BATTER WILL
MAKE 6 LARGE POPOVERS OR 12 SMALL ONES, BUT THE RECIPE CAN BE EASILY TRIPLED.
WHAT’S MORE, IT CAN BE MIXED IN THE BLENDER.
Makes 6 large or 12 small