Diva Tasting: Ham And Potato Soup…

Ham And Potato Soup


4 Cups Peeled And Diced Potatoes

1 Tablespoon Celery Seed

Cup Finely Chopped Onion

2 Cups Chopped Cooked Ham

4 Cups Chicken Broth

1 Teaspoon Kosher Salt, Or To Taste

1 Teaspoon Ground White Or Black Pepper, Or To Taste

6 Tablespoons Butter

8 Tablespoons All-Purpose Flour

3 Cups Half N’ Half


Step 1

Combine the potatoes, celery, onion, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

Step 2

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 Half n’ Half 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.

Step 3 Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with cornbread, garden salad and beverage.

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