Ingredients
Scale
- 32 ounce box chicken stock
- 2 cups diced ham
- 4 cups peeled diced baby red potatoes (bite size)
- 1/2 small yellow onion, diced
- 3 celery stalks, diced
- 6 tablespoons butter
- 6 tablespoons flour
- 2 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Garnish with fresh chopped parsley or green onions
Instructions
- In large stock pot add the ham, potatoes, celery, onion and chicken stock
- Bring to boil, add salt and pepper and then cover with lid
- Continue to cook over medium heat for about 10 minute or until potatoes are fork tender
- In small sauce pan add butter and melt over medium low heat
- Whisk the flour into the melted butter and cook for 1 minute, stirring constantly
- Add milk in slowly, whisking constantly and cook for about 5 minute over medium low heat to thicken
- Combine the milk mixture to the stock pot
- Adjust salt and pepper if needed
- Garnish with fresh chopped parsley or green onion
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish