Creamy Ham and Potato Soup

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2 cups Longmont Dairy 2% or whole milk
4 cups of peeled and diced potatoes
1 cup frozen corn
1-2 cups of diced cooked ham (may include ham bone during cooking for extra flavor)
½ cup finely chopped onion
1 tsp. celery salt
1 Tbsp. chopped garlic
4 cups of water
2 Tbsp. chicken bouillon granules
½ tsp. salt
1 tsp. ground white pepper
5 Tbsp. butter
5 Tbsp. all purpose flour

Combine potatoes, corn, cooked ham, onion, celery salt and garlic in a large pot and cover with 4 cups of water. Bring the water to a boil, and then reduce heat to medium. Cover and cook until the potatoes are tender (roughly 15 minutes). Stir in chicken bouillon, salt and white pepper. In a small saucepan, melt the butter over medium heat and then whisk in the flour to make a paste. Cook for another minute and then slowly whisk milk into flour mixture until smooth. Continue cooking until thick, whisking often for roughly 5 minutes. Stir the milk mixture into the soup and heat all of the contents for at least 10 minutes.