HAM AND POTATO SOUP
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 bowls
4 c. potatoes, peeled and diced (~ 4 medium potatoes)
1 1/4 c. water
1 can chicken broth (14 1/2 oz.)
1. c. ham, cooked and diced
1/3 c. celery, finely chopped
1 clove of garlic, pressed
1/2 tsp. ground black pepper
1/8 tsp. salt
6 Tbsp. butter
6 Tbsp. all-purpose flour
2 c. skim milk
1/2 c. mild cheddar cheese, shredded
1/2 c. instant mashed potato flakes (less for thinner soup, more to thicken)
1. In a stockpot combine potatoes, water, broth, ham, celery, and garlic. Bring to a boil. Then reduce heat to medium and cook until potatoes are tender. Approx. 15 minutes. Add the pepper and salt once potatoes are done.
2. In a saucepan melt the butter over medium-low heat. Whisk in the flour. Next, stir in milk slowly. Finally, whisk in the cheese. Stir until all cheese is melted and the sauce is thickened. Approx. 4 minutes.
3. Pour contents of the saucepan into the stockpot and add the mashed potato flakes.
4. Stir well and cook until thoroughly heated.