Ham & Potato Soup

I found this recipe from an old school cookbook


Ingredients

- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 chicken bouillon cubes
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk

Directions

1. Combine the potatoes, celery, onion, ham, and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in chicken bouillon, salt, and pepper.

2. 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 to not allow lumps to form until all the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the pot, and cook soup until heated through. Serve immediately.
Changes
I used chicken broth instead of chick bouillon cubes and I also added some sliced carrots and served with croissants.