I created this recipe a few weeks ago after a similar soup made by my sister in law. I forgot to ask for her recipe and created this one instead.
After eating this, my husband exclaimed it was “the best potato soup!!” Which, every one would love to hear.
I hope you like it as much as he does!
5-6 potatoes, peeled and diced
1/4 c. Butter
1 c. Flour
2 chicken bouillon cubes
6-8 cups of milk
1 can of corn
Thick ham, diced. I use the pre-cut ones, it’s just easier.
After peeling and dicing the potatoes, place in a pan of water and boil for about 20 minutes. Be sure not to boil them for too long, just until soft. We’re not making mashed potatoes 😉.
While your potatoes are boiling melt your butter in another large sauce pan. Add the flour and milk and stir, stir, stir! Do not stop stirring the milk, flour and butter mixture. Bring heat to med/high and keep stirring until the mixture has thickened to soup consistency. It takes some time, so don’t get too antsy. While you are stirring add the bouillon cubes to the mixture.
Once you have your soup consistency immediately remove from the heat. Check your potatoes. If they are ready drain the water and add them to your soup. Next add the ham and corn (make sure you drain it!)