Ham and Potato Soup
Source of Recipe
Aunt Saunny
3-1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3-1/4 cups water
2 TBSP chicken bouillon granules
1/2 tsp. salt, or to taste
1 tsp ground white or black pepper, or to taste
5 TBSP butter
5 TBSP all-purpose flour
2 cups milk
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 10-15 minutes. Stir in the chicken bouillon, 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 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.
Stir the milk mixture into the stockpot, and cook soup until
heated through. Serve immediately.
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