INGREDIENTS:

DIRECTIONS:

• 2 T. oil
• 1 onion, chopped
• 2 qts. water
• 6 medium baking potatoes, peeled and cubed
• 3 carrots, sliced
• 2 celery stalks, diced
• 1/2 c. butter
• 1/2 c. flour
• 1 1/2 c. milk or cream
• 1/2 lb. ham, cubed
•  salt and pepper to taste

• Heat oil in a large pot and sautee onions until soft

• Add water, potatoes, carrots, and celery

• Boil until veggies are tender {about 15 min.}

• Drain and reserve all liquid

• Set veggies aside

• In the same pan, melt butter

• Whisk flour and milk together and add to the melted butter, string constantly until thick

• Add 1 cup or more of reserved broth -- if you like thicker soup, add less -- thinner soup, add more

• Gently stir in cooked vegetables and ham.

• Serve with salad and fresh bread, garlic bread, or rolls.