Creamy Potato and Ham Soup

Well it's been a while since I've blogged and  I know, most of you are long dead of starvation at this point after lack of new recipe ideas as I haven't been on here...  I greedily spent the entire summer pre-occupied with arranging then re-arranging my perennials, learning how to grow rutabagas, and chasing monarchs around with my phone trying to take pictures. Oh how I miss it already! But alas, when I awoke today there was a fine crispy layer of frost on everything, and it's time to turn my interests inward, and to back to the stove and cozy glow of my little cyber bakery. Since dark and cold times are upon us, I always find it best to start stockpiling soup recipes, and this easy and simple Creamy Potato and Ham soup was just the ticket.

Creamy Potato and  Ham Soup

-4 cups peeled and diced russet potatoes

-2 stalks diced celery

-1 cup corn

-1 medium diced onion

-3/4 cup diced ham

-3 1/2 cups chicken broth

-1 t. pepper

-5 T. butter

-5 T. flour

-2 cups milk

Directions: Combine, potatoes, celery, onion, ham and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken broth, salt and pepper. 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 until smooth. Continue stirring over medium-low heat until thick, 4 to 5 minutes.Stir the milk mixture into the stockpot, and cook soup until heated through. 

Served with a nice hunk of bread this was just the ticket for the first of may frosty nights. Of course you could omit the ham and use vegetable broth if you want to make it vegetarian. Enjoy!