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Ingredients

• 1 small onion, chopped
• 1 cup celery, diced
• 4 Tbs butter
• 1/2 tsp dried basil
• 1/4 tsp black pepper
• 3 cups water, or any stock but beef
• 2 medium potatoes, well scrubbed and cut in chunks--leave skin ON
• 1 cup thickly diced ham
• 1/2 cup cornstarch
• 3/4 cup water
• 1 cup heavy cream, light cream or half and half cream
• salt to taste*

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• In a deep, heavy saucepan, melt butter over medium heat and add the onions, celery and basil.
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Step 2

• Saute until the celery and onions are just beginning to get tender.
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Step 3

• Add the water/stock, the potatoes, ham and the pepper. Cook until potatoes are tender.
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Step 4

• Mix the cornstarch (the amount is not a typo) with the 3/4 cup water.
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Step 5

• Slowly add enough of the cornstarch/water mixture (you may not have to add it all, do it in small steps) to produce a VERY THICK mixture. The spoon should practically stand up in this. It should be the consistency of a very thick pudding. Stir constantly until the mixture bubbles.
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Step 6

• GRADUALLY add cream, stirring constantly, to thin the soup out to the desired consistency. You may have to use MORE cream, depending on the desired thickness. I like mine thick, like stew, so the 1 cup of cream works well. Your mileage may vary.
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Step 7

• Add salt if you feel it needs some.
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Step 8

• Heat through (do not boil) and serve with a salad or crusty roll.
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