- 3 1/2 cups peeled and diced potatoes
- 1 1/2 cups peeled and diced sweet potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 2 cup small cubed/diced cooked ham (I trimmed our xmas leftovers)
- 4 cups water
- 4 cups stock (chicken or beef taste great)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 2 teaspoon curry
- 2 teaspoon chili flakes
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- In a 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. Set aside. (You just made a rue!)
- Combine the potatoes, celery, onion, beef stock and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add curry, chili flakes, pepper, salt. Turn down heat at this point to low.
- With a slotted spoon remove big chunks and add to blender/food processor.
- I left a small portion of the big chunks in a mixing bowl which I then ran a knife through to make the chunks smaller. I like my soup to have a little bit of texture to it.
- Briefly puree adding some reserve liquid from pot (your blender will thank you).
- Stir the milk mixture, and puree into the stockpot.
- Add diced ham and cook soup until heated through simmering slowly.
- Serve immediately.
Steps 5 – 7 create the thickening aspect of the soup. I let mine simmer for about 30 minutes to really get thick. You can also cut down water content. My measurements are “gestimates” based on what I had, what I know is serving size (can of stock) and a recipe I resourced online.