Ham, Swiss Cheese, & Potato Soup
This is good
and hearty. It is great for winter when a thick, smooth
soup tastes so good. This recipe makes enough to feed four
hungry people. Six, if they are less hungry.
| 2 |
medium
potatoes, peeled & diced |
| 1
stick |
butter
(½ cup) |
| ½ cup |
all
purpose flour |
| 1 |
medium
onion, diced |
| 1 qt |
water |
| 2 cups |
fat
free half & half (If you can't find fat free, regular
half & half works just fine)
|
| 1 tsp |
granulated
garlic |
| 1 tsp |
salt |
| 1 tsp |
white
pepper |
| 6 oz
(by weight) |
Swiss
cheese cut into ½" cubes |
| 1½ lbs |
diced
cooked ham |
| 2 |
green
onions, just the green parts, finely sliced |
Put the potatoes
in a saucepan with enough water to cover them, bring them to a
boil, and cook for about 15 minutes. Drain the potatoes.
While the potatoes are cooking make a roux.
In a large saucepan or Dutch oven, melt the butter, add the flour
and stir to make a dark blond roux. Turn the heat to the
roux to low, add the diced onion, and stir well. Let the
onion cook in the roux for 2 to 3 minutes stirring occasionally.
Slowly WHISK in the quart of water and then the 2 cups of
half & half. Make sure you whisk everything well and add
the water and half & half slowly, or it will thicken into a
unuseable sticky glob of roux submerged in water and half &
half.
Whisk until smooth. Turn the heat back on to medium. Add the
potatoes, granulated garlic, salt, and white pepper, and bring to
a simmer. While bringing the soup to a simmer use an
immersion blender to blend the soup until it is as smooth as you
like.
As soon as the soup reaches a simmer, add the Swiss cheese and
stir until it melts. When the cheese has melted add the ham
and green onions. Stir. Bring to a simmer.
Serve.
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