But anyone can enjoy this staple potato soup recipe!
Every month has its fair share of awareness days and weeks. On top of focused days, every month has at least one awareness theme through the entire month. From serious topics like diseases and equality to silly topics like National Talk Like a Pirate Day (September 19th). Best yet, a lot of these themes are food related and a great excuse to indulge in some tasty treats. March is no exception. In addition to National Peanut Butter Lover’s Day (March 1st) and Pie Day (March 14th), March is National Frozen Food Month. It also happens to be National Irish American Month and combining those two themes seems like a great time to whip up a bulk batch of potato soup to store in the freezer for quick and easy meals when you just do not feel like cooking.
As with any recipe, the first thing you will want to do is gather your ingredients!
3 ½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup onion, chop finely
¾ cup diced ham, cooked (can be left out if desired)
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 pan, melt butter over medium-low heat. Whisk in flour, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all 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 or freeze for later use.
For this or any recipe you wish to bulk make for freezing or redistribution, Plascon has just the Cook Chill bag for you. Visit our website to peruse all the sizing options available to you. Or contact us to inquire about customer sized bag options!