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Potato Soup

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New England Potato Soup

By: Priscilla Beaujon

"While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close."

Rate/Review | Read Reviews (75)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter or margarine
1 (14.5 ounce) can chicken broth
3 medium potatoes, peeled and cubed
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/3 cup all-purpose flour
2 1/2 cups milk, divided
1 1/2 cups cubed fully cooked ham
1 cup frozen peas

Directions

In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through.