Easter Ham Leftovers: Ham and Potato Soup

So, what to do with your ham leftovers from Easter?! Ham and potato soup! Here in the Canadian necks of the woods, it's going to be pretty warm today, but in other parts of the world, I hear some of you got snow, so let this AMAZING soup take those chills away, it is absolutely comforting and delicious!

**So, I've tried making this using half cream (10%) and half milk, and don't get me wrong, it was SO good, but oh so rich, too. So if you're thinking the same, I wouldn't put half and half, maybe 1/2 cup of cream with 1 1/2 cups of milk. Just a thought :)

Ingredients

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup or more 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

Directions

1. Combine the potatoes, celery, onion, ham and water in a large pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 12 minutes. Stir in the chicken bouillon, salt and pepper.
2. 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, aka, you're making a roux. 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.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
4. You may add some cheese and some green onions as a topping if you wish, mmm!

Bon Appetit!

Cathy

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