* 3 1/2 cups peeled and diced potatoes * 1/3 cup diced celery * 1/3 cup finely chopped onion * 3/4 cup diced cooked ham * 3 1/4 cups water * 2 tablespoons chicken bouillon granules * 1/2 teaspoon salt, or to taste * 1 teaspoon ground white or black pepper, or to taste * 5 tablespoons butter * 5 tablespoons all-purpose flour * 2 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. Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRYSTAL.DOVE.
My husband and I enjoyed it (and even my picky kids ate some of it). I cut the butter, flour and milk in half and it was still creamy enough. We sprinkled a little shredded cheese over every bowl, and when it melted it was all good.
This soup is the best and easiest I've ever made! My husband is looking forward to the leftovers. I skipped the salt because with a bouillon cube it is salty enough and I used a box of salt free, free range chicken broth instead of water.
I did make this, and added a few things. I doubled the recipe added carrots and spices. I also used left over mashed potatoes to thicken instead of making the gravy with flour and butter,. It tasted great! Great for a chilly night.