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1. Add diced potatoes, chopped celery, chopped onion, cooked ham, and cold water to stockpot.
2. Bring to a boil over medium-high heat.
3. Simmer 15 minutes until potatoes are tender.
4. Stir in the chicken bouillon, salt and pepper.
5. Add butter to separate small saucepan. Melt over medium heat.
6. Whisk in flour with a wooden spoon or, and cook, stirring constantly until thick, about 2 minutes.
7. Reduce heat to low.
8. Gradually add milk ¼-cup at a time, stirring constantly, about 5 minutes.
9. Stir the milk mixture into the soup.
10. Cook until heated through. |
