Ham And Potato Soup
4 Cups Peeled And Diced Potatoes
1 Tablespoon Celery Seed
⅓ 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
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.
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.