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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