Ingredients Jump to Instructions ↓

  1. 3 1/2 cups peeled, diced potatoes

  2. 1/3 cup celery , diced

  3. 1/3 cup finely chopped onion

  4. 3/4 cup diced, cooked ham

  5. 3 1/4 cups water

  6. 2 Tbsp chicken bouillon granules

  7. 1/2 tsp salt , or to taste

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

  9. 5 Tbsp butter

  10. 5 Tbsp all-purpose flour

  11. 2 cups milk

Instructions Jump to Ingredients ↑

  1. How to make it Combine potatoes, celery, ham and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in 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, about 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.


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