Confetti Potato and Ham Soup

As I have said, although I cook a night meal only three time a week, I make lunch almost every day.  That means, I make soup a lot.  With fall rapidly approaching, I will be making it more and more.

Last week I shopped at a new-to-me grocery store.  Grocery Outlet, which I think may be a little like the Aldis in other areas of the country.  I went there because they advertised bacon at $2.99 a lb., which is an excellent price for bacon here in our area right now.  The store happened to have some Oscar Mayer Deli Select ham at .50 a package as it was the sell-by date.  I picked up two packages, put one in the freezer, and used the other one in the soup I made today.

I love potato soup and have two favorite recipes.  I used one as the base for today’s soup.  It came off a email list a number of years ago from someone named Brandi and was called Chunky Potato Soup.  I have added and modified the ingredients over the years and now call it Confetti Potato Soup.  I like the additional color that the celery and red pepper give to the soup.  Diced carrots, frozen peas, or corn could be added to make this even more confetti-like.  Peppers of other colors could be used also.

I think the addition of the potato-cooking water and the little bit of sugar make this a great tasting soup, and I make it often.  It is easily put together in less than an hour.  The soup thickens upon standing so leftovers may need a little bit of milk or water added when reheating.

Confetti Potato and Ham Soup
3  medium  potatoes
2  cups  water
1 small  onion,  diced
1 stalk celery, chopped
1/3 c. chopped red pepper
1/4 c. butter
1/4 c. flour                     
1 qt. milk (4 c.)
1/2  t. sugar
salt and pepper to taste (I use Spice Islands Sea Salt and Pepper Grinders)
1/2 to 1 c. cubed, cooked ham or crisp cooked bacon (optional)
1 c. shredded Cheddar cheese (optional)

Peel potatoes and cut into 1-inch cubes.  Bring water to a boil in a large saucepan.  Add potatoes and cook until tender, about 10 minutes.  Drain potatoes reserving liquid.  Set aside potatoes and 1 cup of cooking water.  While potatoes are cooking, melt butter in another large saucepan.  Add onions, celery, and red pepper and cook until tender, stirring frequently.  Add flour and cook 3-4 minutes, stirring constantly.  Mix in reserved cooking water and sugar.  Stir well.  Gradually add milk stirring frequently.  Add  potatoes and ham.  Simmer over low heat 20-30 minutes, stirring often.  May either stir cheese into soup or use as a garnish when serving.  Serves 8.

Linking to:  It's a Keeper Thursday
Full Plate Thursday
Ingredient Spotlight