Recipe from: Allrecipes
Even though I messed this one up, I know that (if made correctly) it would be delicious — and I can’t wait to try again! Quadrupling the salt is a big mistake, and I wouldn’t recommend it lol But besides the ridiculously salty-ness, it was still good.
- 3 1/2 cups peeled/diced potatoes (about 4-5 medium potatoes)
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tbsp chicken bouillon granules
- 1/2 tsp salt (or less?)
- 1 tsp pepper
- 5 tbsp butter
- 5 tbsp AP flour
- 2 cups milk
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil. Reduce to medium heat and cook for about 10-15 minutes, until potatoes are tender. Stir in the chicken bouillon, salt, and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and stir constantly for about 1 minute until thick. Slowly stir in milk (don’t allow lumps to form). Continue stirring over medium-low heat for 4-5 more minutes until thickened.
- Stir the milk mixture into the stockpot and cook soup until heated through. Serve immediately.