Ham and Potato Soup

Ham and Potato Soup recipe.

We need (for 8 servings):
0.75 cup of diced cooked ham
3.5 cups of potatoes (peeled and diced)
0.3 cup of onion (finely chopped)
0.3 cup of celery (diced)
2 tablespoons of chicken bouillon granules
1 teaspoon of ground white or black pepper
5 tablespoons of all-purpose flour
5 tablespoons of butter
2 cups of milk
0.5 teaspoon of salt
3.25 cups water

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Broccoli Cheese Soup

Another American soup recipe: Broccoli Cheese Soup.

We need:
4 chicken bouillon cubes
1 box (10-12 oz) of chopped broccoli
1 lb of Velveeta cheese
2 cans cream of chicken soup
1.5 cups of raw potatoes (diced)
1 small onion (chopped)
4 cups of water

Boil 4 cups of water and dissolve bouillon in it.
Add the vegetables and cook over low heat until potatoes are soft.
Add the cheese and cook until melted.

Knoephla

Let’s start with a soup.
This is an American dish – Knoephla soup.

We need:
8 cups of chicken broth
1 medium carrot (sliced)
2 medium potatoes (diced)
2 stalks celery (diced)
2 tablespoons of butter
some salt and pepper
For stiff dough:
2 cups of flour
1 egg
0.5 cup of water or milk
1 teaspoon of salt

Cook all ingredients until tender.
Mix together to make stiff dough. Cut with scissors into boiling soup. Cook for 10 minutes or until done.
Heat 1 ½ c. half and half and add to soup. Serve hot.