Directions
Servings: 8 Servings
Ingredients
- 3 1/2 cups Potatoes, peeled and diced
- 3 1/4 cups Water
- 3/4 cup Ham - cooked 1/2 inch cube
- 1/3 cup Celery, small dice
- 1/2 cup Onion, chopped
- 2 tbsp Chicken bouillon cubes or granules
- 1 tsp Black pepper freshly ground
- 1/2 tsp Salt
- 5 tbsp Butter unsalted
- 5 tbsp All-purpose flour
- 2 cups Milk 2%
Instructions
- Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
- Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.
- Pour milk mixture into the stockpot; cook and stir until warmed through.
- Serve garnsihed with a little grated cheese and fresh snipped chives
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