- 1 medium onion, chopped
- 1 celery rib, thinly sliced
- 2 tablespoons butter
- 1 can (14-1/2 ounces) chicken broth
- 3 medium potatoes, peeled and cubed
- 1-1/2 teaspoons sugar
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/8 to 1/4 teaspoon pepper
- 1/3 cup all-purpose flour
- 2-1/2 cups milk, divided
- 1-1/2 cups cubed fully cooked ham
- 1 cup frozen peas
- In a large saucepan, saute onion and celery in butter until tender. Add the broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the ham, peas and remaining milk; heat through. Yield: 6-7 servings.
Reviews for New England Potato Soup
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"Pretty good. Maybe we are big eaters; for us this was more like 4 dinner size servings. I might use a little less flour and milk. Also might use fewer peas and/or add diced carrots when sauteing the onions and celery."
"Scored big time with this at a 20 person birthday party. Would probably be great with corn in place of the peas (I have a picky eater)."
"I made this last night for dinner. The family loved it! I made it according to the recipe, but would be just as good without the ham for a meatless dish. I will definitely make it again. Thank you very much!"