Thursday, March 15, 2012

SNAP Dinner #4: Cream of Potato Soup with Ham and Salad

Dinner for night #4 is Cream of Potato Soup with Ham and Salad.

For the Cream of Potato Soup
2 Tbs. butter
1 medium onion diced
1 bay leaf
1/4 tsp. celery seed
1/4 tsp. thyme
1/4 tsp. pepper
1/2 tsp. salt
3 large potatoes diced bite size
1 15-oz. can chicken broth
1 1/2 cups of milk
2 Tbs. flour

Directions: Heat butter over medium heat in a large saucepan. When the butter is melted, cook the onion and bay leaf until soft (about 5-10 minutes). Add spices and cook for 1 minute. Add potatoes and cook for 3-4 minutes. Add broth, bring mixture to a boil. Reduce heat to low and cook for 15 minutes until the potatoes are fork tender. Remove bay leaf. Whisk the milk and flour together; add to soup and heat through. Remove from heat and puree half of the mixture in a food processor. Re-combine and cook over a low heat until the soup thickens.

With this, we cooked ham slices and served a salad.