INGREDIENTS
- 3 1/2 c (about 2 large) russet potatoes, peeled and diced medium
- 1 1/2 c (9 ounces) cooked honey ham, diced medium*
- 1/2 c celery diced small
- 1/2 c onion diced small
- 4 c (2 15-ounces cans) chicken broth
- 5 tbsp butter
- 1/4 c and 1 tbsp (44 grams) all-purpose flour
- 2 c milk, (any percentage)
- 1/4 tsp black pepper
- Salt
INSTRUCTIONS
Step 1: Combine the potatoes, ham, celery, onions, and chicken broth in a large pot. Bring this to a boil. Cook for about 10 to 15 minutes over medium heat until the veggies are fork-tender.
Step 2: To make the Roux, place the butter in a medium saucepan. Melt over medium heat. Then, whisk in the flour. Cook for a minute more, stirring constantly until the flour turned golden. Gradually, add in the milk, stirring continuously until no lumps form. Continue to cook for 5 minutes more until the mixture has thickened.
Step 3: Into the soup, add the flour and milk mixture, Stir well, then season with salt and pepper.
Step 4: When done, serve the soup immediately in bowls. Enjoy!
NOTES
In place of honey ham, use regular cooked ham instead.
