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3 med. potatoes, peeled and chopped (about 2 cups)
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1 cup chopped celery
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1 med. onion chopped (about 1/2 cup)
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1 can (14.50) chicken broth
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1/3 cup al purpose flour
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2 and1/2 cups wholemilk
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1/8 tsp. black pepper
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1 lb. of diced ham
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1. combine potatoes , celey , onions and broth in large sauce pan.
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bring to a boil over high heat.
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Reduce heat timed-low;
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Simmer 15 minutes or until veggies are tender.
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All ham; cook an additional 2 minutes
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or until heated through , stir occcsionally.
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Melt butter in med sauce pan over med. heat.
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Add flour; cook and shir 1 min.
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Gradually stir in milk.
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Cook 5 min. or nutil thickened stirring constntly seaon with pepper add to heat soup; mix well
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