2 tablespoons chicken bouillon granules (we use 2 cubes Rapunzel vegetable bouillon with sea salt)
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Instructions
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender. Stir in the bouillon, salt and pepper.
In a separate saucepan, melt butter over medium low heat. Whisk in flour with a fork, and cook stirring constantly until thick (about 1 min). Slowly stir in milk as to not allow lumps to form until all milk has been added. Continue stirring over medium low heat until thick (about 4 to 5 mins).
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Originally Submitted
8/24/2009
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