1/2 cup finely chopped onion
1 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
- Combine the potatoes, celery, onion, carrots, 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, salt and pepper.
- 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 stockpot, and cook soup until heated through. Serve immediately.
- I recommend using the white pepper instead of the regular ground black pepper because it works so well with the other flavors in this soup. And although I typically use "Better Than Bouillon," I think the crushed bouillon granules work really well.
- Feel free to add other vegetables to the soup. I like adding carrots because they make the soup heartier and add color. You can even omit the meat, making this a creamy vegetable soup.
- Garnish with fresh herbs or grated cheese