This year has flown by! Before we know it, it will be Thanksgiving again. And when it does come, there will surely be a host of easy left over recipes floating around the internet. We don’t usually make ham a Thanksgiving tradition, but when my folks send us one as a gift, we typically will have ham to use for several future recipes to come. I like to take what we will use for the initial ham meal and then divvy up the rest into ziplock freezer bags. They do great in the freezer and are wonderful on those those busy days when I need something fast, but don’t want to compromise our healthy eating habits.
Having a well thought out plan for healthy meals doesn’t need to be stressful or overwhelming. It certainly doesn’t have to be an afterthought, either. A nice balance is simple with a little bit of prep work on the front side. Learn more about how I like to prepare simple homemade meals without the stress or a fancy program here.
Today, I am sharing one of our favorite comforting soup recipes. This batch in the photo was lovingly prepared by our 14 year old daughter. She did an excellent job and baked some homemade biscuits to go with our soup and salad. Simple, but delicious!
This recipe calls for using a pre-made bouillon for added flavor, but you can always leave it out. Here is the brand that we keep on hand for adding a little something “special” to some of our chicken meals from time to time.
Recipe Box: Homemade Ham and Potato Soup
- 2T avocado oil or evoo
- 4-6 medium size organic red potatoes (peeled and diced)
- 3-5 celery stalks (diced)
- 2-3 carrots (peeled and chopped)
- 1 medium organic yellow onion (chopped)
- 6-8 slices of natural (hormone free) cooked ham (diced)
- 4c filtered water
- 2T organic chicken bouillon base
- 5T Einkorn flour or organic all-purpose flour
- 5T organic grass fed butter or organic butter
- 2c organic whole milk
- salt and pepper to taste
- Pour 2T oil into a stockpot and turn heat to medium high.
- Place potatoes, celery, carrots, onions, and ham into pot and sauté for 3-5 mins.
- Add water and bring to boil. Boil on medium high for 10-12 more minutes.
- Stir in the chicken bouillon and add the salt and pepper.
- In a separate sauce pan on medium low heat, add the slices of butter.
- Gently whisk in flour with a metal whisk or fork.
- Cook for about a minute or two to form the roux.
- Slowly stir in the milk and continue to whisk until no lumps are present. About 5 minutes.
- Next, take the milk mixture and add into the stock pot. Cook soup until heated thoroughly. Best served when hot.
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