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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Found online, hope you like it! Ingredients:
3 1/2 cups potatoes, peeled and diced |
1/3 cup celery, diced |
1/3 cup onion, finely chopped |
3/4 cup cooked ham, diced |
3 1/4 cups water |
2 tablespoons chicken bouillon granules |
1/2 teaspoon salt |
1 teaspoon white pepper or 1 teaspoon black pepper |
5 tablespoons butter |
5 tablespoons all-purpose flour |
2 cups milk |
Directions:
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.
3. 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.
4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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