RECIPE # 5082 - HAM & POTATO SOUP - Thursday, October 10, 2013 - | Nashville News, Weather & Sports

RECIPE # 5082 - HAM & POTATO SOUP - Thursday, October 10, 2013

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3 1/2 c peeled & diced potatoes

1/3 c diced celery

1/3 c chopped onion

3/4 c diced cooked ham

3 1/4 c water

2 T chicken bouillon granules

1/2 t salt, or to taste

1 t pepper, or to taste

5 T butter

5 T all-purpose flour

2 c milk

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. 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. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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