I love potato soup.  It is one of those staple dishes that truly warms you from the inside out.  And it is usually pretty cheap, I mean, I have bought 10 pounds of potatoes for $2 before.

Soups are also pretty easy. I used to think I needed one of those immersion (stick) blenders, but I realized a potato masher does just fine! I chop up my potatoes pretty small as well, because I like my soup smooth and not chunky. Smaller cubes are easier to smash into a liquid consistency (once boiled)!

Anywho, the recipe.  I found one using my Dinner Spinner app, and then just altered it to fit our needs (as in I doubled it!).

Ham & Potato Soup

(via All Recipes)

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 20 to 25 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, approximately 8 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Everything in this recipe can be changed.  Do you really like celery?  Add some more.  Want some mushrooms? You could probably toss a few in.  I pretty much doubled the original recipe from All Recipes, so most of the time amounts doubled.  The milk mixture never seemed to get super thick, but it worked out just fine anyways.  I served this with a little cheese on top and froze the rest.

To try something new, I’m sharing this recipe over at I Have to Say, click on over to see more soups & stews!