Monday's Menu

Hang onto this one. It's a great way to use up the leftover ham from those holiday celebrations. And with Easter coming up in a few months....

I made it for dinner on a day that I had to work and carried some in for my lunch break. I was surprised at how yummy it was. You can find the original here although it's pretty much repeated below. I think next time I'll leave the skin on the potatoes and see how that turns out. I think it might add something. Enjoy!

Ham and Potato Soup

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
1 teaspoon ground pepper (white or black)
5 Tablespoons butter or margarine
5 Tablespoons all-purpose flour
2 cups milk

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 10-15 minutes). Stir in chicken bouillon, salt and pepper.

In a small saucepan, melt butter/margarine. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk, whisking to keep lumps from forming. Continue stirring until mixture has thickened.

Stir milk mixture into the stockpot and cook soup until heated through. Serve immediately.