Ingredients

The following ingredients have 8 Servings
  • 3 1/2 cups Potatoes peeled and diced
  • 1/3 cup Celery diced
  • 1/3 cup Onion finely chopped
  • 3/4 cup Ham cubed
  • 3 1/4 cups Water
  • 2 tablespoons Chicken Bouillon granulated
  • 1/2 teaspoon Salt or to taste
  • 1 teaspoon Pepper
  • 5 tablespoons Butter
  • 5 tablespoons Flour all purpose
  • 2 cups milk

Instruction

  • 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. 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 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. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.