Thursday, June 10, 2010

Best Homemade Soup Ever

This is probably better for winter but honestly its so good you could make it anytime. I made this for my boyfriend and he raved about it for days. Make a batch appropriate for what you can serve because it doesn't reheat very well. I adapted this from another recipe.

Hot and delicious Potato soup

  • 3 1/2 cups and diced red potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1/3 cup chopped carrot
  • 3/4 cup diced prosciutto
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white pepper, dash or two of black pepper
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
If you like it a little spicy- a dash of cayenne pepper

  1. Combine the potatoes, celery, onion, , carrots, 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.
  2. 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.
  3. Line serving bowls with cheddar or cheese of your choice (will melt into a gooey stringy yummyness in the bowl). Before pouring in soup you will take these out and drape them on top.
  4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
For an equally delicious side dish I LOVE this corn bread. Very Very good.

Corn Bread


  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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