Ingredients

The following ingredients have 6 Servings
  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1 cup diced cooked ham
  • 3 1/4 cups low-sodium chicken broth
  • 1/2 teaspoon salt, or to taste
  • ground white or black pepper to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instruction

  • Combine the potatoes, celery, onion,, ham and chicken broth in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
  • In a separate 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 so that lumps don't form and until all of 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. You can add a little more milk or chicken broth to thin it out if needed.
  • Top with cheddar cheese, chives, and bacon if desired. Serve immediately.