I have tried a few baked potato soup recipes and had a favorite. This one blows it out of the water and made me throw out my old potato soup recipe! For this one I used bacon instead of ham, because that’s what I had. I omitted onion but did everything else like the recipe says. It was absolutely wonderful and did not curdle! To avoid curdling, always add your milk OFF THE HEAT and while stirring with the other hand. So pre-measure your milk so it’s ready to go in a pourable Pyrex or something similar with a spout. I’m pretty sure I reduced the butter amount because that is a lot of butter. A+! You’ll regret ever paying $5/bowl at your favorite restaurant for that baked potato soup again!
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.