Trevor shows us how to make Cream of Potato with Ham Soup.
Welcome back to Cooking Without Whine, our series of teaching videos, helping you prepare fresh and healthy meals at home. If you don't already know– our institutional sized kitchen on the MHAB Life Skills Campus is a space for life skills education, experimental cooking, and of course, a lot of fun. In the MHAB Kitchen, we prepare fresh baked goods, soups, sandwiches, and salads daily. Community dinners and private luncheons are regularly prepared here as well. Our head chef, Trevor, leads the way in providing fresh meals to the community and making sure our MHAB Fresh shop is always stocked with delicious, healthy eats.
Down below is our new episode of Cooking Without Whine, where you can learn from Trevor how to make Cream of Potato with Ham Soup – all from inside our very own kitchen on MHAB Life Skills Campus. Watch the video to see how Trevor does it, and follow the recipe underneath to make your own at home!
Here's what you'll need:
Half and half
Herbs de Provence
Let's get started:
Melt butter in a pan on medium heat.
Dice potatoes into 1/2" cubes.
Peel and dice onion.
Dice celery into 1/2" pieces.
Sautée onion and celery in pan with melted butter. Cook until tender and browned.
Add flour to pan once vegetables are browned and cook for 1 to 2 minutes.
Reduce heat slightly and add half of the milk to start creating the roux.
Transfer mixture from pan to large pot and add remainder of the milk.
Add half and half to finish off the base of the soup.
Add seasonings to the pot.
Add potatoes. Cook on medium heat for 45 minutes.
Add ham (diced, 1/2" cubes) just before serving.
That'll do, pig!