I shall pass through this world but once. Any good, therefore, that I can do or any kindness that I can show any human being, let me do it now. Let me not deter or neglect it, for I shall not pass this way again. —Stephen Grellett
Recipe source, click here.
- 3 1/2 cups peeled and diced potatoes (increase the potatoes)
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham (increase the amount of ham)
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste (a lot salt is in the ham and bouillon and chicken broth so additional salt not necessary)
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk (can substitute chicken broth)
Garnish with shredded cheese.
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. 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. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Tips: A reviewer suggestion of using one 12 oz and one 5 oz can of evaporated milk in place of regular milk. I also use chicken broth instead of bouillon because I just never buy bouillon. This comes out smooth and creamy and absolutely delicious every single time.
I used 10 ounces pre-cooked cubed ham, 32 ounces Swanson chicken broth and only 1 cup water, and instead of 2 cups of milk used 1 cup milk and 1 cup heavy whipping cream.