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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
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My husband came up with this spicy soup that's a snap to make yet tastes wonderful, says Kathy Whitford of Oscoda, Michigan. Creamy bowls of it are warm and winning on a cool night. Ingredients:
1 celery rib, chopped |
2 tablespoons butter |
2 cans (14-1/2 ounces each) chicken broth |
2 cups water |
2 teaspoons chicken bouillon granules |
4 medium potatoes, peeled and cubed |
1 large sweet potato, peeled and cubed |
2 cups cubed fully cooked ham |
2 tablespoons dried minced onion |
1/2 teaspoon each garlic powder, seasoned salt, dried oregano and parsley flakes |
1/4 teaspoon each pepper and crushed red pepper flakes |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
Directions:
1. In a large saucepan, saute celery in butter until tender. Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Yield: 11 servings.
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