Great recipe that you can easily customize. Adjust the ham, celery, potatoes to your liking.
Ingredients
Soup Ingredients
5 1/4cups potatoes (peeled and diced)
1/2cup onions (finely chopped)
1/2cup celery (diced)
2cups ham, cooked (diced)
43.5ounces chicken broth (three 14.5 oz cans)
4 1/2teaspoons chicken bouillon (paste or granules)
1/4teaspoon salt (or to taste)
1/2teaspoon ground black pepper (or to taste)
Roux Ingredients
7tablespoons butter
7tablespoons all purpose flour
3cups milk
Instructions
1
Combine potatoes, celery, onion, ham and chicken broth in a large pot. Bring to a boil then cook over medium heat until potatoes are tender, about 10-15 minutes.
2
In a separate sauce pan, while soup is cooking, create the roux ("roo"). Melt butter over medium-low heat. Whisk in flour with a fork and cook stirring constantly until thick, 1-2 minutes.
3
Slowly stir milk into the roux as not to allow lumps, until all milk has been added.
4
Continue stirring over medium-low heat until roux is thick, 4 to 5 minutes.
5
Once potatoes are soft, stir chicken bouillon, salt and pepper into soup.
6
Once roux is thick, stir the roux into the soup and cook until heated through.
7
Serve immediately. Top with your favorite toppings or just enjoy plain.
