|
1.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 to 15 minutes. Stir in the chicken bouillon, salt
and pepper. ( I usually cook potatoes first and crisp the bacon in a second pan, then add the Ham, bacon, celery, onion and cook for a little bit a few minutes, then continue with the recipe)
2.In a separate saucepan, melt butter
over medium-low heat. Whisk in flour with a fork, 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 to 5 minutes. ( I will use Half and Half or cream for 1st 2 cups and then add milk in the end to thin if needed)
3.Stir the milk mixture into the
stockpot, and cook soup until heated through. Serve
immediately.
|
