Prep Time: 15 minutes | Cook Time: 30 minutes
- 3 russet potatoes, peeled and diced
- 1 onion, diced
- 1 stalk celery, diced
- 2 carrots, chopped
- 3 cups chicken broth
- salt and pepper to taste
- 1 cup diced ham
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup milk
In a stockpot add the potatoes, onion, celery, carrots, chicken broth, and salt and pepper to taste. Bring to a boil, then reduce to medium and cook until potatoes are tender, about 15 minutes. Stir in diced ham.
Meanwhile, in a separate saucepan, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, until thick. Slowly stir in milk, then cook, stirring constantly, until thick, about 5 minutes.
Pour the thickened milk into the soup and mix to combine. Heat and serve.
Make sure your potatoes are tender but not to the point of falling apart.
Nice big cubes of hame go great with this soup.
In the mood for another creamy soup? Check out our Slow Cooker Chicken Pot Pie Soup.