Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
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3 1/2 cups peeled and diced potatoes
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1/3 cup diced celery
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1/3 cup finely chopped onion
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3/4 cup diced cooked ham
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3 1/4 cups water
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2 tablespoons chicken bouillon granules
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1/2 teaspoon salt, or to taste
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1 teaspoon ground white or black pepper, or to taste
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5 tablespoons butter
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5 tablespoons all-purpose flour
-
2 cups milk
Instructions
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- 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.
- 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.
