


January 26, 2011



Ingredients	Instructions
3-1/2 c Peeled and Diced Potatoes	Combine potatoes, celery, onion, ham and water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender, about 10-15 min. Stir in 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 min. Slowly stir in milk as not to allow lumps to form until all milk has been added. Continue to stirring over medium-low heat until thick, 4-5 min. Stir the milk mix into the stockpot, and cook soup until heater through. Serve immediately.
1/3 c Diced Celery
1/3 c finely chopped Onion
3/4 c diced, cooked Ham
3-1/4 c Water
2 tbsp Chicken Bouillon
1/2 tsp Salt, to taste
1 tsp Ground White or Black Pepper, to taste
5 tbsp Butter
5 tbsp All Purpose Flour
2 c Milk