HAM AND POTATO SOUP
Serves 8 (ONLY served 3 at my house, so I always double the recipe)
3.5 c. Peeled and diced potatoes
1/3 c. Chopped celery
1/3 c. Chopped onion
3/4 c. diced cooked ham (leftover Christmas or Easter ham or purchased at the deli)
3 and 1/4 c. Water
2 Tbsp. Chicken bouillon granules ( I use 6 cubes)
1/2 tsp. Salt
1 tsp. Pepper
5 Tbsp. Butter
5 Tbsp. Flour
2 c. Milk
Combine potatoes, celery, onion and ham with water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (10-15 mins). Stirs in bouillon and salt and pepper.
In a separate saucepan, melt butter over medium heat. Wisk in flour with fork and cook stirring constantly until thick. (1 min). Slowly stir in milk...continue stirring (med low heat) until thick (4 - 5 mins).
Stir the milk mixture into stockpot and cook soup until heated through! Serve with cheese (I melt some cheese in in the last few mins)!
GLUTEN AND DAIRY FREE VERSION
I substitute 5 Tbsp. cornstarch for the flour and plain rice milk for the milk.
I have frozen this inadvertently. I put the pot on the porch and now chop off a chunk when I want it for dinner...