Potato Ham Soup

By carvalhohm

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup finely chopped onion
• 1/3 cup diced celery
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Preparation

Step 1

Place the potatoes, onion, celery, ham and water in a big pot over high heat. Once it comes to a boil, cover the pot and reduce the heat to medium. Cook until potatoes are fork tender, about 10 to 15 minutes. Stir in the bouillon granules, salt and pepper.

In a separate small saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly add milk, stirring constantly so that lumps don’t form. Continue stirring until all of the milk has been added and until the mixture is nice and thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and allow to cook for a few more minutes until heated through. Serve immediately. Serves: 6 to 8.