 | | Directions |
- Combine potatoes, water, onion, celery, pepper and salt in a large saucepan. Cook until vegetables reach a desired tenderness.
- In separate bowl, mix flour and one cup of milk, blending well.
- Add flour/milk mixture, butter, chicken broth, ham and remaining milk to large saucepan with potato mixture.
- Simmer on medium heat for about 20 minutes or until heated through and thickened. Cooling soup slightly before serving will thicken soup.
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Prep Time: 1 hour
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 2 cups left-over ham, cubed or shredded |
| - | | 2 cups potatoes, peeled and diced |
| - | | 2 cups water |
| - | | 1/2 cup onion, diced |
| - | | 1 cup celery, diced |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon Salt |
| - | | 10 tablespoons flour |
| - | | 3 cups milk |
| - | | 4 tablespoons butter, melted |
| - | | 1/2 cup chicken broth |
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