This is my favorite ham and potato soup ever! We even made it once without ham because we were on a vegetarian kick for awhile, and it was still yummy. If you are feeling a little adventurous, you can top with cheese, sour cream, green onions, etc. Enjoy!
Ingredients:
- 7 cups peeled and diced potatoes
- ⅔ cup diced celery
- ⅔ cup finely chopped onion
- 1½ cup diced cooked ham
- 6½ cups water
- 4 tablespoons chicken bouillon granules
- 1 teaspoon salt, or to taste
- 2 teaspoon ground white or black pepper, or to taste (2 tsp os a bit much, I would put in less)
- 10 tablespoons butter
- 10 tablespoons all-purpose flour
- 4 cups milk
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.
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.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Take about a cup of soup and blend it up in the blender. Mix back into the soup. Serve immediately.
