Good morning Marie, that does look really good. I always find when I use ham in a soup it gets better as the day goes by. Yes, many a time I've had those stubborn potatoes. They usually happen when we have company. Carrots are known to dig in their heels too. Enjoy the day Marie & Calvin, Deb God Bless the U.S.A.
Thanks very much Deb. I don't know if we were hungry or what but this soup didn't last long enough. I usually buy russet potatoes and I think that they always take longer to cook. Have a great week, Marie and Calvin
Hey, Marie and Calvin! That soup looks amazing! I just wanted to say, when i make potatoe soup, I always let the milk get warm in the pot with the veggies, then set the timer...that way the potatoes get caught up with the other veggies. Also, I'll use any kind of potatoes. I love the idea of you using garlic in it. Thank again, for sharing. Have a good night🤗
Thanks very much Fran. That is a great idea. We used to not like garlic that much but now we love the flavor of the garlic. Have a great week, Calvin and Marie
This soup looks like a winner. It looks very comforting and delicious. We will for sure try and make it. Thank you for posting this....we needed it....it's a sad and dreary and cold/rainy day today....making this soup might just be a good remedy! LOL! Have a great evening. God Bless the USA!
Thanks very much Michele. Music choices are hard to make, I just do the best I can. I may think about signing up for one of the pay music services. The soup was very delicious but it didn't last long enough. Have a great week, Calvin and Marie
Thanks very much Jessi, Marie made another soup yesterday. I spent a lot of time today editing it. It will post tomorrow. Have a great day, Calvin and Marie
Great balance of portions~and I am staying in today, shopping can wait another day. I have all the ingredients except ham. I have always cooked my potatoes, just before tender, drain & rinsed in cold water, with crazy schedules, it spends a lot time simmering & the cold rinse slows down the potatoes from becoming thicker soup, which is a delicious little mistake sometimes~looking forward to the smells and a big bowl of comfort tonight~Calvin, back to the cutting board 😁 New tricks to try~thank you Marie~I don’t mind one less pan to clean! Have a great week everyone ~
That is a coincidence. I had a dessert that I was going to video next week and yesterday one of our friends did the same video. I will just wait awhile and then do it later. We really enjoyed our soup but it didn't last very long. Have a great week, Marie and Calvin
Your soup looks really good Marie. I see you using Smithfield Ham and I used to go to a private school in Smithfield, Va and grew up in Hampton Roads. I was older in my teens before I realized where the pigs were going on the truck I would see. I made a potato cheese soup recently that was really good.
Thanks very much Debbie. I can imagine how pretty the country is in Virginia. I really enjoy eating potato soup. I guess that is why it is called comfort food. Have a great week, Calvin and Marie
@@SouthernCountryLiving Well I grew up in the city. My Mom did move to the country after my Dad passed away. I like the mountains in Va where I have some family there. The mountains are gorgeous.
The recipe is listed in the description of the video. Creamy Ham and Potato Soup INGREDIENTS • 1/3 cup unsalted butter • 1 onion finely chopped • 1 cup large carrot peeled and diced • 1/2 cup diced celery • 3 cups peeled and diced potatoes • 4 cloves garlic minced or finely chopped • 1 1/2 cups cooked ham diced • 1/3 cup all-purpose flour • 2 cups low sodium chicken broth • 2 teaspoons chicken Bouillon • 3 cups milk (whole milk or 2%) • 1 pinch of salt, if needed (adjust to you taste) • fresh cracked black pepper INSTRUCTIONS 1. Heat the butter in a pot over medium heat. 2. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes). 3. Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds). 4. Mix the flour through and cook for 2 minutes. 5. Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-15 minutes. 6. Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes). 7. Taste test and season with salt and pepper, if desired. 8. Serve warm.
