This is inspired by one of the highest ranked and reviewed recipes from allrecipes.com! Once we tried it, we knew that this is one of the best soup recipes ever! The only modifications we made was to cut out excess salt and reduce butter by a tablespoon. This is definitely a recipe doubler!
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon
- fresh cracked pepper to taste
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
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.