According to food historians, soup probably dates from the beginning of cooking itself, with the first type of soup dating to about 6000 BC. The making of soups—putting a number of ingredients into a large vessel to create healthy, easy to digest and delicious meals—was destined to occur. It was seen as perfect for every type of person and lifestyle, whether stationary or nomadic cultures, healthy or sick people or, rich or poor. Soup developed in individual cultures according to local ingredients and preferences.
In the United States, English cooking dominated, but as immigrants began to arrive in great numbers from a wide variety of cultures, they brought their soups with them which gained in popularity. Notably, Pennsylvania Germans became well-known for their soups created with the humble potato, with potatoes themselves dating to about 500 BC
This potato soup may feature the humble potato, but it is elegant and served with a finesse making it suitable for the finest dinner parties.
Potato Soup with Ham
Ingredients
- 2 Tbsp butter
- 1 ½ – 2 cups chopped onion
- 1 cup chopped celery
- 2 large carrots, peeled and chopped
- 2 cloves garlic, minced
- ½ each red, yellow, and green peppers, chopped or julienned
- 2 cups chicken stock
- 1 cup your choice milk, half and half, or cream
- 1 cup your choice milk or half and half
- 1 cup water
- 4 – 5 cups peeled and diced potatoes
- 2 – 3 cups diced ham
- 3 Tbsp all-purpose flour
- 2 Tbsp chopped fresh parsley
- 1 dash red pepper flakes
- 1 Tbsp lemon juice plus zest for garnish
- Plain Greek yogurt for garnish.
- Reserved chopped tri-color bell peppers for garnish
- 1 cup Greek yogurt or sour cream for garnish
- Croûtons for garnish
Directions
- Melt butter. Add bell pepper, carrots, celery, diced ham, and onion. Cook until onions are tender, about 5 minutes, stirring often.
- Add garlic and cook for 1 minute more.
- Add broth, potatoes, and parsley, and cook until potatoes are tender, about 25 minutes.
- Add 1 cup your choice milk, half an half or cream.
- Dissolve flour in your choice milk or half and half. Add to soup.
- Add 1 cup water
- Add 1 Tbsp lemon juice
- Add salt and pepper
- Mash potatoes slightly as needed to thicken
Note: If soup becomes too thick, add small amount of milk or water. If too thin, add 1 Tbsp flour dissolved in milk a little at a time.
Serving:
Ladle soup into serving bowls. Place 1 small dollop Greek yogurt or sour cream in center of bowl gently so it rides on top. Place small amount of diced tri-color bell peppers onto yogurt. Place 1 croûton on top of yogurt. Zest lemon on top of soup.
Serve with homemade crackers, Herb French Bread, or Rustic Italian or Amish white bread..
Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...
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