Thanks Carolynn for this yummy recipe!!
INGREDIENTS
* 3 1/2 cups peeled and diced potatoes
* 1/3 cup diced celery
* 1/3 cup finely chopped onion
* 1 cup diced cooked ham
* 3 1/2 cups water
* 2 tablespoons chicken bouillon granules
* 2/3 cup corn/carrots/peas
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter (or margarine)
* 5 tablespoons all-purpose flour
* 2 cups milk (goat's milk or rice milk would also work)
DIRECTIONS
1. 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, corn, 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 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.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Note: Some people add just peas or corn when making the soup and cheese when serving the soup. Also have used the recipe but changed out the veg and meat for different ones. If you have more time you can use ham on the bone and then de-bone it when you want to serve it.
