Potato Soup

We like potato soup. It's easy, inexpensive, and tastes good. It's also a great way to use up potatoes and leftover ham. I've been making it for years, but I never had a recipe. I always made it by feel and taste. While it usually turned out good, it was always different. I decided if I wanted to share it here then I'd better write it down. I guess my potato soup is actually more of a chowder than a soup. It starts with a roux, which may sound intimidating, but is actually quite easy. I read recently that a roux requires equal parts flour and fat, but I found that I use a little extra flour to end up with a thicker soup.

Potato Soup

4 c Potatoes - peeled and diced

1/4 c Butter

1/4 c + 2 TBSP Flour

2 c Milk - preferably whole milk

1 c Ham, diced

1 15-oz can Whole kernel corn - drained

1/2 tsp Black pepper

1 tsp salt

• Peel and dice potatoes. Place in large saucepan and just cover with water. Boil until cooked through.
• Melt butter in 3 qt saucepan over med-low heat. Slowly stir in flour. Cook for several minutes until flour is cooked but still light in color.

• Slowly stir in milk. (This amount makes a very thick soup. If you like yours thinner, add more milk.)
• When potatoes are finished, add them into milk mixture, along with cooking water.
• Add the rest of ingredients, seasoning to taste.

• Simmer 10-15 minutes, until flavors blend.
• Serve hot. Excellent with fresh bread!

This recipe makes about 5 really thick servings. It gets even thicker when cool, and the flavor is almost better the second day.