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| INGREDIENTS |
| 3½ cups |
potatoes, peeled and diced |
| 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 |
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| RECIPE |
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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 10-15 minutes.
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Stir in the chicken bouillon, salt and pepper, leave in stockpot, and keep warm.
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While potatoes are cooking melt butter over medium-low heat in medium saucepan.
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Whisk in flour and cook, stirring constantly about 1 minute to get rid of the floury taste.
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Slowly whisk in milk as not to allow lumps to form until all of the milk has been added.
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Continue whisking over medium-low heat until thickened, about 4-5 minutes.
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Stir milk mixture into stockpot, and continue to cook until heated through and blended.
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Serve immediately.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
196 |
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| Total Fat |
8 g |
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| Sodium |
190 mg |
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| Total Carbohydrates |
16 g |
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| Fiber |
1 g |
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| Protein |
7 g |
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