Ham and Potato Soup

4 cups peeled and diced potatoes
2 stalks of celery, sliced thin
1/2 onion, chopped
1 cup diced cooked ham
5 cups water
2 chicken bouillon cubes (or 2 T. granules)
1 tsp. black pepper

5 Tbsp. butter
5 Tbsp. flour
2 cups milk

Combine the potatoes, celery, onion, ham, bouillon, pepper and water in a stockpot.  Bring to a boil, then cook over medium heat until the potatoes are tender, about 15 minutes.  Do not drain the water.

Meanwhile, in a separate saucepan, melt the butter over medium heat.  Whisk in the flour and cook, stirring constantly until it is thick, about 1 minute.  Slowly stir the milk into the flour and butter mixture.  Cook and stir continuously over low heat for about 5 minutes until the mixture thickens slightly.

Stir the milk mixture into the stockpot.  Serve immediately.  Can be topped with shredded cheese and/or diced green onions.  Serves 8.

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