With my changes, restaurant quality and one of the best things I've made from this site. I added bacon, leeks and a yam which just added the perfect touch of sweet. Cannot wait for our cold Ohio winters so I can make a nice pot of this soup. In two tablespoons olive oil I cooked two pieces of bacon for about five minutes before adding half a candy onion, one large leek and three stalks of celery which I sautéed for another five minutes. I added five medium to small baking potatoes peeled and chopped into chunks, one large yam peeled and chopped into chunks and covered it in about 4-5 cups chicken stock. Much of the liquid had evaporated which I wanted. I boiled the potatoes until they were fork tender -- about 10-15 minutes. In a separate pan I melted one stick of butter and slowly whisked in five tablespoons flour. I then slowly whisked in one cup heavy whipping cream and three cups of fat free milk. I added the cream mixture to the potatoes. I then added two ham steaks (about two cups cubed) ham and mixed well, then heated the soup through. Just before serving I tossed in a cup of shredded mild cheddar cheese and stirred until it was thick. Added salt and pepper to taste. OUT OF THIS WORLD GOOD. This is comfort food to the hilt.
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With my changes, restaurant quality and one of the best things I've made from this site. I...