Amish Potato Soup

This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 460 Calories

Ingredients

• 1 ½ cups water
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• ½ cup diced onion
• 2 cups milk, divided
• 1 pinch salt to taste
• 1 tablespoon dried parsley flakes
• ½ cup grated carrot
• ½ pound cubed fully cooked ham
• 1 tablespoon chicken base
• 3 cups diced russet potatoes
• 1 (8 ounce) package processed cheese food (such as Velveeta®), cubed

Recipe Instructions

Step 1

Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.

Step 2

Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.