Ingredients
- 3 cups of diced russet potatoes of medium size,
- a cup and a half of pure water from a nearby spring,
- half a cup of finely grated carrot for a touch of color,
- equal parts of diced onion for added flavor,
- a spoonful of chicken base for that savory kick,
- a pinch of salt to elevate the taste,
- two cups of creamy milk separated into halves,
- a generous cup of tangy sour cream,
- two tablespoons of versatile all-purpose flour,
- half a pound of succulent cubed fully-cooked ham,
- a block of processed cheese food, cubed for melting perfection,
- and a sprinkle of dried parsley flakes to finish it off.
Step 1
In a large soup pot, mix together potatoes, water, carrot, onion, chicken base, and a pinch of salt. Cook over medium heat until the potatoes are soft and tender, which should take around 20 minutes.
Step 2
Next, pour in 1 cup of milk and stir it in gently.
Step 3
In a separate small bowl, combine sour cream and flour until it forms a smooth mixture. Slowly whisk in the remaining cup of milk.
Step 4
Pour this creamy mixture into the soup pot along with the ham. Reduce the heat to low and let it simmer, stirring every so often, until the soup thickens. This process usually takes between 30 to 45 minutes.
Step 5
To add a cheesy touch, throw in some cubes of your favorite cheese and a sprinkle of fresh parsley. Let them melt and blend in with the soup for an additional 10 minutes or so until everything is nice and thick.
Extra Tips & Suggestions
- 1. To keep your potatoes fresh and prevent them from sprouting, store them in a cool, dark place such as a pantry or cellar. Avoid storing them in the refrigerator, as the cold temperatures can cause the starch in the potatoes to convert to sugar.
- 2. When preparing the ingredients for your Amish-inspired potato soup, chop and dice the vegetables in advance and store them in airtight containers in the refrigerator. This will save you time when you're ready to start cooking.
