Amish Potato Soup
Description
Straight from Amish country, this ham and potato soup with a milk and sour cream base and a super cheesy taste is delicious when served in a bread bowl.
Ingredients
•
3 cups diced russet potatoes
•
1 1/2 cups water
•
1/2 cup grated carrot
•
1/2 cup diced onion
•
1 tablespoon chicken base
•
1 pinch salt to taste
•
2 cups milk, divided
•
1 cup sour cream
•
2 tablespoons all-purpose flour
•
1/2 pound cubed fully cooked ham
•
1 (8 ounce) package processed cheese food (such as Velveeta®), cubed
•
1 tablespoon dried parsley flakes
Directions
1
Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
2
Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.