Ham and Potato Soup

Ingredients

• Celery

  Raw

  ¹³⁄₁₆ stalk, medium (7-1/2" - 8" long) or 33g

• Sliced ham

  Regular (approximately 11% fat)

  4 ¹⁄₁₆ slice or 113g

• Butter

  Unsalted

  5 tbsp or 71g

• Potato

  Flesh and skin, raw

  1 ⁷⁄₁₆ Potato large (3" to 4-1/4" dia) or 525g

• Onions

  Raw

  ½ medium (2-1/2" dia) or 53g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Wheat flour

  Whole-grain

  ⁵⁄₁₆ cup or 36g

• Pepper

  Spices, black

  ⅓ tbsp or 2g

• Salt

  Table

  ³⁄₁₆ tbsp or 3g

• Water

  Plain, clean water

  3 ¼ cup or 769g

• Chicken broth bouillon

  Dry, cubes

  4 cube or 16g

Directions

1. 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.
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. 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.

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