Follow Me on Pinterest

Sunday, March 25, 2012



  • 3 1/2 cups peeled and diced red or Yukon potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 1/2 cup canned corn or mushrooms(optional)
  • 1/2 cup shredded fresh Parmesan
  • 1 small pinch  fresh ground nutmeg
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • sour cream and shredded  cheddar cheese for serving


  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,nutmeg, 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 and Parmesan cheese 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, add corn or mushrooms and cook soup until heated through. Serve immediately with a dollop of sour cream and shredded cheddar  cheese on top of each serving.ENJOY!!