Jess Cooks! Easy Potato Soup

I realize Spring is here and people are thinking of BBQ's, salads, corn on the cob and watermelon on the horizon.
However, Spring is a crazy season and some days you still need warm comfort food!

If you're having a day like that, this recipe fits the bill.
Warm, nourishing potato soup.  
Just thinking about it makes me want to slip on my Old Friend slippers, curl up in my jammies and read....while eating spoonfuls of this goodness.  
But, I'd have to do so at the table. 
'Cause we installed new carpet and a new rule with it:
No eating in the living room except for water and popcorn. 

It's a good rule, really it is.  

But on to our soup!
This recipe is so easy- you'll be partaking of the warm deliciousness in no time at all.

First, you'll need :

Potatoes- 3 1/2 cups, peeled and diced.

 Celery-1/3 cup, diced

Ham- 3/4 cup cooked & chopped
(I've used a small amount of bacon in place of the ham before)

Onion- 1/3 cup, finely chopped


Combine those ingredients in a stockpot with 3 1/4 cups water.
Bring to a boil, then cook over medium heat until potatoes are tender.  (About 15 minutes)

Meanwhile, get out your other ingredients:
Chicken bouillon, salt, pepper, butter and milk

W

When the potatoes are tender, add:

2 Tablespoons chicken bouillon granules
1/2 teaspoon salt (to taste)
1 teaspoon black pepper (to taste)

In a separate saucepan, melt 5 Tablespoons of butter over medium heat.  Whisk in 5 Tablespoons of flour and cook, stirring quickly until thick. 
Slowly pour in 2 cups of milk, stirring constantly.  Continue to stir over medium heat until thick.

Now stir the thickened milk mixture into the stockpot, and cook soup until heated through.

Serve immediately.
Garnish with a bit of cheese...

And some green onions.


Enjoy!