I’ve been working my day job in film and tv lately so have a bit of catching up to do on the blog. I’m still trying to work my way through the leftover ham and turkey so this was one of those recipes that I made for dinner. It was really good and hearty, very filling and a nice use of leftover ham.
3 1/2 cups diced potatoes (skin on or off, your choice, I leave them on)
1/3 cup chopped celery
1/3 cup chopped onion
3/4 – 1 cup diced ham
3 1/4 cups water
2 tablespoons chicken bouillon granules or Better than Bouillon
1/2 – 1 teaspoon salt
1/2 – 1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
Stove Top directions
1 Combine potatoes, celery, onion, ham and water in stockpot. Bring to a boil, then cook over medium until potatoes are tender, about 10 – 15 minutes. Stir in bouillon, salt and pepper.
2 Melt butter over medium low heat in a saucepan. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so no lumps form until all the milk is added. Continue stirring over medium low heat until thick, 4 – 5 minutes.
3 Stir milk mixture into potato mixture and cook until soup is heated through.
Crock Pot directions
1 Combine potatoes, celery, onion, ham, water, bouillon, salt and pepper in crock pot and cook on high for 3 – 4 hours or on low for 6 – 8 hours.
2 Follow step 2 above when there is about 30 – 60 minutes of cooking time left on the crock pot, adding mixture to crock pot when finished and then letting cook for an additional 30 minutes or so until soup is heated through.
recipe from allrecipes