- 1 small onion, chopped
- 1 cup celery, diced
- 4 Tbs butter
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 3 cups water, or any stock but beef
- 2 medium potatoes, well scrubbed and cut in chunks–leave skin ON
- 1 cup thickly diced ham
- 1/2 cup cornstarch
- 3/4 cup water
- 1 cup heavy cream, light cream or half and half cream
- salt to taste*
- In a deep, heavy saucepan, melt butter over medium heat and add the onions, celery and basil.
- Saute until the celery and onions are just beginning to get tender. Add the water/stock, the potatoes, ham and the pepper. Cook until potatoes are tender.
- Mix the cornstarch (the amount is not a typo) with the 3/4 cup water.
- Slowly add enough of the cornstarch/water mixture (you may not have to add it all, do it in small steps) to produce a VERY THICK mixture. The spoon should practically stand up in this. It should be the consistency of a very thick pudding. Stir constantly until the mixture bubbles.
- GRADUALLY add cream, stirring constantly, to thin the soup out to the desired consistency. You may have to use MORE cream, depending on the desired thickness. I like mine thick, like stew, so the 1 cup of cream works well. Your mileage may vary.
- *Add salt if you feel it needs some.
- Heat through (do not boil) and serve with a salad or crusty roll.
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