Ham and Potato Soup
4 Cups Diced Potatoes
⅓ 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.