While on our honeymoon in New England, my husband and I walked into an old country store and were immediately swept off our feet by the aroma of soup that was cooking. We each ordered a bowl and found it to be absolutely delicious! We tried to persuade the cook to give us the recipe, but she said it was a secret. Upon returning home, I experimented until I came up with this recipe, which is very close.
- 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.
Originally published as New England Potato Soup in Country Extra March 1999, p51
Reviews for New England Potato Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review