Another comfort soup. Can't really say what the origin is, but works for me. This recipe can be a springboard for other dishes. But keeping it simple, have this while watching 'The Amazing Race'. And then just veg out. The recipe makes for 10 servings. Scale it up or down if you like. the units of measurement were placed in for easy recipe costing.
50 ml olive oil
1 kg Potatoes, peeled and diced
90 g celery, diced
90 g white onion, chopped
300 g smoked ham, diced
1 L Chicken stock
salt and pepper to taste
90 g butter
90 g flour
500 ml fresh milk
400 g cheddar cheese, shredded
In a heavy stock pot, heat olive oil. Toss in the onion and celery. Cook until tender, stirring to prevent coloring.
Add the ham, stir it around to distribute, then add the potatoes. Cook for about 2 minutes.
Pour in the chicken stock. It has to be chicken stock. Good chicken stock. Not Chicken cubes. Not instant chicken soup. Not Campbells chicken soup. Good home made chicken stock. This soup is worth it.
bring to boil. Lower heat to simmer.
In a separate pan, melt butter slowly over medium heat. Add flour and stir with a wooden spoon. Cook until the mixture a sandy white texture. This is the making of a good roux.
Pour in the milk. Continue stirring to distribute evenly, then lower heat to simer for 5 minutes. Stir occassionally to prevent burning.
Then pour in the shredded cheddar cheese. Stir occassionally until thickened.
Remove from heat. Let cool for 10 minutes.
Pour milk cheese mixture into simmering soup. Stir slowly. Adjust the taste with salt and pepper.
Let simmer until potatoes are tender. Stir occassionally.
Ladle into bowls and serve immediately
The Recipe cost sheet easily calculated for me how much per serving this would cost. Great! This goes into the 'Souped Up' Restaurant menu repertoire.