Diva Tasting: Ham and Potato Soup…

Ham and Potato Soup


4 Cups Diced Potatoes

Cup Diced Celery

1 Small Onion Finely Chopped Onion

1 Cup Diced Cooked Ham

4 Cups Chicken Broth

½ Teaspoon Sea Salt, Or To Taste

1 Teaspoon Ground Black Pepper, Or To Taste

5 Tablespoons Butter

5 Tablespoons All-Purpose Flour

2 Cups Half N Half


Step 1 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.

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 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.

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


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