Recipe by MeliBug
This is an amazing soup from Toronto, Canada. Great for cold weather outside!
Top Review by LUVMY2BOYS
I really enjoyed the fact that this recipe didn't use cheese: sometimes soups w/ cheese don't reheat well :-). Husband loved this! I cut the recipe in 1/2 but ended up using about 1 cup of lean turkey ham. I used veggie broth for the water (omitted bouillon) & liked the fact that the flour/butter combo was made separately & then added to the meat mix. It was very good & I hope hubby requests it again :-). Thank you!
- 3 1⁄2 cups peeled and diced potatoes
- 1⁄3 cup diced celery
- 1⁄3 cup finely chopped onion
- 3⁄4 cup diced cooked ham
- 3 1⁄4 cups water
- 2 tablespoons chicken bouillon granules
- 1⁄2 teaspoon salt (or to taste)
- 1 teaspoon ground black pepper (or to taste)
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Directions See How It's Made
- Combine the potatoes, celery, onion, 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.