Inner Chef

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Haley’s Potato Soup

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Haley’s Potato Soup

(From Group Member: Haley Lee)



5 cups Milk

3 Tbsp. Flour

1lb. Potatoes, Cut into bit size chunks

1 cup Onion, Chopped

½ cup Celery, Chopped

1 cup Carrots, Chopped

1 cup Corn

8 oz. Cubed Ham Chunks (You can buy in package, already cubed)

Instant Mashed Potatoes Flakes


Salt and Pepper


  1. Fry bacon in a large pan until crisp. Set bacon aside to use as soup topping.
  2.  In the same pan, using some of the bacon fat and butter; sauté the onions, potatoes, celery, and carrots until the potatoes are mostly soft.
  3.  Put the potato mixture into a large pot. Whisk the flour into ½ cup of milk and add it to the potato mixture. Add the remaining milk to the potato mixture (4 ½ cups) and also the cubed ham.
  4. Bring the soup to a boil over a Medium High heat, stirring often. Once boiling, reduce heat to Medium low and cover. Cook until potatoes are soft.
  5. Add a small amount of Instant Mashed Potato Flakes to thicken soup (amount is really based on how thick you like your soup) and add corn, salt and pepper to taste.
  6. The soup is ready when the corn is done, about 5-10 min. Serve with crumbled bacon on top.

Haley’s Note:  I also add a little hot sauce to mine.


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