Heavenly Creamy Potato and Ham Soup
A community recipe by belgradeNot tested or verified by Nigella.com
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Peel the potatoes and dice them into 0,5x0,5cm cubes. Put in boiling water together with diced ham (cut to the same size) and let simmer until cooked, for about 15 minutes. Add salt or knorr cube. In a different pot bring milk to light simmering, add butter and let it melt and add while constantly stirring 2tbs of flour which you have previously mixed in 150ml of cold water to make like a paste without lumps. Stir for a couple of minutes or until it begins to thicken. Add bechamel to potatoes (don't remove the water in which they have cooked) Serve with grated cheese and parsley.
Peel the potatoes and dice them into 0,5x0,5cm cubes. Put in boiling water together with diced ham (cut to the same size) and let simmer until cooked, for about 15 minutes. Add salt or knorr cube. In a different pot bring milk to light simmering, add butter and let it melt and add while constantly stirring 2tbs of flour which you have previously mixed in 150ml of cold water to make like a paste without lumps. Stir for a couple of minutes or until it begins to thicken. Add bechamel to potatoes (don't remove the water in which they have cooked) Serve with grated cheese and parsley.
Introduction
For those cold winter days
For those cold winter days
Ingredients
Serves: 10
Metric
Cups
- 500 grams potatoes
- 100 grams ham (diced)
- 800 millilitres water
- 80 grams butter
- 700 millilitres milk
- 2 tablespoons flour
- cheese (grated)
- 17⅔ ounces potatoes
- 3½ ounces ham (diced)
- 28 fluid ounces water
- 2⅚ ounces butter
- 25 fluid ounces milk
- 2 tablespoons flour
- cheese (grated)
Method
Heavenly Creamy Potato and Ham Soup is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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