Ingredients Original recipe yields 8 servings Ingredient Checklist 3 ½ cups peeled and diced potatoes ⅓ cup diced celery ⅓ cup finely chopped onion ¾ cup diced cooked ham 3 ¼ cups water 2 tablespoons chicken bouillon granules ½ teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Instructions Checklist 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.
