Cooking Instructions
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Step 1
In a large pot, combine
Russet Potatoes (7 1/2 cups)
,
Deli Honey Ham (8 oz)
,
Celery (1/2 cup)
,
Onions (1/2 cup)
, and
Chicken Broth (2 cans)
. Bring to a low boil and cook over medium heat until vegetables are fork-tender, about 10-15 minutes.
Step 2
In a medium saucepan, melt
Butter (1/3 cup)
over medium heat and whisk in
All-Purpose Flour (1/4 cup)
. Cook until flour is golden and stir constantly for about one minute.
Step 3
Slowly add in
Milk (2 cups)
, continuing to stir so that no lumps form, and cook until the mixture is thick for about 5 minutes.
Step 4
Pour the flour and milk mixture into the soup and stir. Add
Ground Black Pepper (1/4 tsp)
and
Salt (to taste)
.
Step 5
Serve with
Fresh Parsley (to taste)
and
Bread (to taste)
.
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