Ham & Potato Soup
Prep time
Cook time
Total time
Serves: 8
  • 4 cups peeled and diced potatoes
  • ½ cup diced celery
  • ½ cup diced carrots
  • ½ cup finely chopped onion
  • 1 small can corn, drained
  • 1 cup diced, cooked ham
  • 4 cups water
  • 2 tbsp chicken bouillon, heaping (or 4 cups chicken broth instead of water & bouillon)
  • ½ salt, or more to taste
  • 1 tsp ground pepper, or more to taste
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 cups milk
  1. In a stockpot, combine potatoes, celery, carrots, onions, corn and ham, cover with water (or chicken broth) and cook over medium heat until the potatoes are tender, about 10-15 minutes. Stir in the chicken bouillon (if you used water) and add in salt and pepper.
  2. In a medium saucepan, melt the butter over medium heat and then whisk in flour, stirring constantly until thick. Slowly stir in milk, not allowing lumps to form, until all the milk is added to make a roux. Continue stirring over medium head until thick and boiling, about 5 minutes, and continue stirring for 1 minute.
  3. Stir the roux into the stockpot and cook the soup until heated through. May serve immediately or refrigerate the soup for later.
Recipe by Nurse Loves Farmer at https://www.nurselovesfarmer.com/2018/02/ham-and-potato-soup/