This is one of the many gnomes that I have. For some strange reason, I collect them. I don't know what it is about them, but they are absolutely adorable. It must be the red hat or the white beard!
This one's name is George, and he will be overseeing the soup making process! Let me start off by saying that I always double this recipe. I'm giving you the recipe, but double it. Trust me, the leftovers are unbelievable!
The main ingredients to this soups are potatoes, celery, onion, and diced ham. To make things easier I use a slice of ham steak that you can find near the whole hams at the grocery store. I love Walmart's ham steaks. They are called "Smithfield Boneless Ham Steaks." When a recipe calls for ham I always use these ham steaks from Walmart. They hold up nicely in casseroles and soups.
Here is a photo of my chopped up ingredients. It's so hearty and delicious!
While the ingredients are simmering, I always get the spices and other stuff ready so I'm not scrambling at the last minute! I know that's probably common sense for all you pros out there, but I learned to cook in the last five years and I never knew this before. So I always try to have the next step ready to make things easier.
Here George is looking over the seasonings for the soup and the flour that goes into making the roux.To make the roux you use butter, flour, and milk. Be very patient with this part of the recipe. You don't want it to burn. So stir ALOT. And over time it will become very very thick and creamy! It can take 4-5 minutes to thicken or possibly longer if you double the recipe like I do.
3 1/2 cups peeled diced potatoes
1. Combine potatoes, celery, onions, ham, and water in stock pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 minutes. (I cook it for ten minutes and then start making my roux while it continues to cook another 5 minutes).