• 8servings
  • 25minutes
  • 189calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 1/2 cups peeled and diced potatoes

  2. 3 1/4 cups water

  3. 1/3 cup diced celery

  4. 1/3 cup finely chopped onion

  5. 3/4 cup diced cooked ham

  6. 2 tablespoons chicken bouillon granules

  7. 1/2 teaspoon salt , or to taste

  8. 1 teaspoon ground white or black pepper, or to taste

  9. 5 tablespoons butter

  10. 5 tablespoons all-purpose flour

  11. 2 cups milk

Instructions Jump to Ingredients ↑

  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.


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