Potato/Ham soup

Soups/Salads

Ingredients

Ingredient	Amount
10-12 Cups / 4 L	3 Med potatoes
1/3 cup / 83 ml	diced celery
1/3 cup / 83 ml	finely chopped onion
1	green onion
3-4 cup / 1 L	diced cooked ham
10-12 Cups / 4 L	water
4 Tbsp / 60 ml	chicken bouillon
1 tsp / 5 ml	black pepper
5 Tbsp / 75 ml	butter
5 Tbsp / 75 ml	flour
2 cups / 500 ml	milk
1 tsp / 5 ml	Dry dill weed
1 tsp / 5 ml	Parsley flakes
3 cups / 750 ml	Carrots (chopped)

Directions

Directions Combine the potatoes, celery, onion, ham and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, pepper.dill weed,parsley flakes 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. Stir the milk mixture into the pot, and cook soup until heated through. Serve immediately.

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This potato recipe is brought to you courtesy of Patti Wilton.

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