- 2 tablespoons butter
- 1 onion, chopped
- 1 celery rib, thinly sliced
- 2 (14.5 ounce) cans chicken broth
- 5 red potatoes, peeled and cubed
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground black pepper
- 1/3 cup all-purpose flour
- 1/2 cup milk
- 1 1/2 cups cubed fully-cooked ham
- 1 cup frozen peas
- 2 cups milk
- Heat butter in a saucepan over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, salt, rosemary, thyme, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15 to 20 minutes.
- Whisk flour and 1/2 cup milk together in a bowl until smooth; gradually stir into soup. Bring to a boil, stirring occasionally, until combined, 2 minutes. Stir in ham, peas, and remaining 2 cups milk; cook until heated through, about 5 minutes.
04/18/2018
recipepes.com
New England Potato Soup, recipe
PT15M
PT1H
5
455 calories
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