A delicious, creamy ham and potato soup that is chock-full of vegetables, so it's still good for you! A wonderful hearty soup the whole family will enjoy. Any variety of squash can be used.
Ingredients
- red potatoes: 3 piece (diced)
- onion: 1 piece (chopped)
- cooked turkey: 1 cup (diced, optional)
- cooked ham: 1 cup (diced)
- celery: 0.66667 cup (diced)
- carrots: 0.66667 cup (sliced)
- asparagus: 0.66667 cup (chopped)
- frozen peas: 0.66667 cup
- butternut squash: 0.66667 cup (peeled and cubed)
- carton chicken broth: 1 piece (32 ounce)
- water: 1 cup
- italian seasoning: 1 tsp (to taste)
- ground white pepper: 1 tsp (to taste)
- salt: 0.5 tsp (to taste)
- bay leaves: 3 piece
- butter: 0.25 cup
- all-purpose flour: 7 Tbsp
- milk: 2 cups
Metric Conversion
Stages of cooking
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Combine potatoes, onion, turkey, ham, celery, carrots, asparagus, peas, and butternut squash in a large pot. Pour chicken broth and water over mixture; bring to a boil. Reduce heat to medium and simmer soup until potatoes and squash are tender, 10 to 15 minutes. Stir in Italian seasoning, white pepper, salt, and bay leaves and continue to simmer.
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Meanwhile, melt butter in a saucepan over medium-low heat. Sprinkle in flour, whisking constantly, until thickened, about 1 minute. Slowly whisk in milk until mixture is smooth and thickened, 4 to 5 minutes.
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Stir milk mixture into simmering soup and cook until thickened and heated through, 3 to 5 minutes.
