My Aunt gave me this recipe years ago and it has quickly become a family favorite. I usually double so we can have leftovers.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 1 cup cooked Ham – Purchase Here
- 3 1/2 cups peeled and diced potatoes
- 2 sticks of celery diced
- 1/3 cup of onion finely chopped
- 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 – Purchase Here
- 5 tablespoons all-purpose flour
- 2 cups milk – Purchase Here
- 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 minutes
- Stir in chicken bouillon, salt and pepper
- In a separate saucepan, melt butter over medium-low heat.
- Whisk in flour and cook, stirring constantly until thick, about 1 minute.
- Slowly stir in milk, to avoid lumps to form. Once all milk is added continue stirring for about 5 minutes on medium heat, until thick.
- Stir the thicken milk mixture into the stockpot with potato and ham mixture and cook soup until heated through.
- Serve immediately.
You can garnish with shredded cheddar cheese, bacon bits and/or chives.