Ingredients
The following ingredients have 4 Servings
- 1/4 cup butter
- 1/2 cup water
- 2 cups diced red potatoes (peeled and cut into 1/2" cubes)
- 1/4 cup chopped onion
- 2 cups No Yolks® noodles plus water for boiling
- 1 1/2 cups diced cooked ham
- 3 cups milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon marjoram
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/4 cups frozen peas
- Shredded cheddar cheese for topping (optional)
Instruction
- Take a 3 quart sauce pan, place it over medium heat. Add the butter and water and allow it to get hot.
- Peel and chop up 2-3 red-skinned potatoes, enough to fill 2 cups. Dice the potatoes small, about 1/2 inch cubes, so they cook quickly. Place the potatoes in the pan with the butter and water.
- Chop up the onion and add it to the potatoes. Cover the pan and let the potatoes simmer for about 10 minutes, until the potatoes are just soft.
- In another saucepan, put 3 cups of water on to boil for the No Yolks® noodles. Once the water is boiling, add the noodles and cook according to package directions.
- Dice 1 1/2 cups of cooked ham. Set this aside.
- In a medium-size bowl, pour 3 cups of whole milk. Add the flour, marjoram, pepper and salt. Whisk until it is all combined.
- When the potatoes are soft, uncover the potatoes and slowly add the milk mixture to the potatoes. Stir this mixture constantly, but gently, so that the milk does not scorch. Cook this over medium heat for 5-10 minutes until the mixture begins to gently boil and starts to thicken.
- Once the soup is thickened a bit, add the ham and 1 1/4 cups of frozen peas. Once the No Yolks® noodles are cooked, drain them and add them to the soup.
- Allow the soup to heat through for about 5 minutes, then serve, topped with shredded cheese if desired.
