Potato Soup

Potato Soup

by Uncle Larry Roussel



2 sticks of butter

1 large onion (diced)

2 celery ribs, (diced)

1 pound/ 1 quart of John Morrel easy cut ham

1 quart of fresh diced potatoes

1 level tablespoon of Uncle Larry’s seasoning & flavor enhancer

1/3 cup Gold Medal Wondra flour

1 quart of heavy whipping cream

1 pound of Velveeta white cheese (optional)

whole milk (optional)



  1. Melt 1 stick of butter in a five quart sauce pan.
  2. Add diced onion and celery, sauté on medium heat until the onion clears/softens.
  3. Add the cubed ham and continue to sauté until the ham heats up. (Stir often.)
  4. Add the potatoes and Uncle Larry’s, sauté a little longer until the potatoes heat up. (Stir often.)
  5. Now, add the flour and stir well to incorporate into the mixture.
  6. Add the whipping cream, stir well and continue cooking on medium high heat until the soup approaches a boiling pot.
  7. Reduce heat to a simmer, then, add chunks of the cheese, stir well, allow the cheese to melt and incorporate into your soup.
  8. If your soup Is too thick for your likeness, add a little whole milk, ¼ cup at a time, to thin soup.
  9. Turn off the burner, cause, it is “Time To Eat.”

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