3½ cups peeled and diced potatoes
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3¼ cups water 2 tbsp. chicken bouillon granules
½ tsp. salt, or to taste
1 tsp. ground white or black pepper, or to taste
5 tbsp. butter
5 tbsp. all-purpose flour
2 cups milk
COMBINE potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil. Lower temp to medium heat. Cook until potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon, salt, and pepper.
MELT butter over medium-low heat in a separate saucepan. Whisk in flour and cook, stirring constantly until thick, about 1 minute.
STIR in milk lowly as not to allow lumps to form until all. Continue stirring over medium-low heat until thick, 4-5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through.
SERVE immediately.
Now, while you’re waiting for the potato and ham soup to digest why not put your feet up and relax with a good book? Ready for a trip to Atlantis?
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