This soup was great, so creamy. I add some carrots and green beans to it and it has a little more fiber and a little more heartiness to it.
Step: 1
Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
Step: 2
Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
Step: 3
Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.
Per Serving: 196 calories; protein 6.7g; carbohydrates 20.9g; fat 9.8g; cholesterol 27.4mg; sodium 281.1mg.
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