Ham and Potato Soup
4 cups peeled and diced potatoes
1/2 cup celery, chopped
1/2 cup finely chopped onion
1 cup fully cooked ham, diced
3 1/4 cups water
2 Tbsp. chicken bouillon
Ground pepper, to taste
3 Tbsp. butter
5-6 Tbsp. all-purpose flour
2 cups milk
Combine potatoes, celery, onion, ham, and water. Bring to a boil; reduce heat to medium until potatoes are tender, 10 to 15 minutes. Stir in bouillon and pepper.
|A chunk of the spiral ham I froze and thawed.|
|Because it was a spiral ham, it made dicing it quick and easy!|
|The butter and flour will reach a thick past-like consistency.|
Add the milk mixture into the ham mixture; cook until heated through.
Sometimes, it still isn't quite as thick as I like it so I take a tablespoon or so of liquid from the soup and mix it with a tablespoon or two of flour to make a thick paste. I then add a little more liquid, making sure it's well combined with no lumps, then add it to the soup and cook a little longer.
|Some liquid from the soup.|
|I added flour to the liquid to make a paste.|
|Added more liquid to the paste before pouring it back into the pot of soup.|