8 Servings 25 min Cook
1/3 Cup chopped Celery
4 Oz Chopped Ham
5 Tbsp Butter
7 Cup, diced Potato
1/3 Cup, chopped Onions
2 Cup Reduced Fat Milk
1/3 Cup Wheat Flour
1 Tsp Pepper
1/2 Tsp Salt
3 1/4 Cup Water
4 Cube Chicken Broth Bouillon
Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
Stir in the 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 minute.
Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.