Monday, January 16, 2012
Delicious Ham and Potato Soup
3-1/2 cups peeled and diced potatoes [I did 5 small red potatoes]
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3-1/4 cups water
2 tbsp chicken bouillon granules [I used 2 cubes]
1/2 tsp salt or to taste
1 tsp white or black pepper or to taste
5 tbsp butter
5 tbsp all-purpose flour
2 cups milk
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 10-15 minutes.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour 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, 4-5 minutes.
Stir the milk mixture into the stockpot and cook until heated through. Serve immediately.
Recipe from Florence WIA 2011 Cookbook