 | | Directions | - Combine potatoes, celery, onions and broth in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 15 minutes, or until vegetables are tender, stirring occasionally.
- Add ham; cook an additional 2 minutes, or until heated through, stirring occasionally.
- Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute. Gradually stir in milk. Cook 5 minutes, or until thickened, stirring constantly. Season with pepper. Add to hot soup; mix well.
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| Ingredients | | - |  | 1 Cook's® Bone-in Ham Steak (about 1 pound), finely chopped |
| - | | 3 medium potatoes, peeled, finely chopped (about 2 cups) |
| - | | 1 cup chopped celery |
| - | | 1 medium onion, chopped (about 1/2 cup) |
| - | | 1 can (14.5 ounces) Chicken Broth |
| - | | 1/4 cup (1/2 stick) butter or margarine |
| - | | 1/3 cup all-purpose flour |
| - | | 2 1/2 cups whole milk |
| - | | 1/8 teaspoon coarsely ground black pepper |
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