Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

3/4 cup ham ; cooked, diced
3 1/2 cups potatoes ; peeled, diced
5 tablespoons all-purpose flour
2 tablespoons chicken bouillon cubes ; crushed
3 1/4 cups water
2 cups milk
1/3 cup celery ; finely diced
1/2 teaspoon salt ; or to taste
1/2 teaspoon black pepper ; or to taste
4 tablespoons butter
1/3 cup onions ; finely chopped

Preparation:

In a stockpot, combine the water, ham, potatoes, onion, celery, and cook over medium heat until the potatoes are tender. Stir in the pepper, salt, and chicken bouillon.

Melt the butter in a separate pan over medium low heat. Whisk in the flour, and cook until mixture is thick, or about 1 minute. Slowly stir in the milk, stirring to prevent lumps from forming. Continue to stir until thickened, about 4 to 5 minutes.

Add the milk mixture to the stockpot, and stir until well blended. Cook until the soup is completely heated through, and serve hot.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 179.7
Total Sugars: 0.8g
Carb.: 20.3g
Fiber: 1.4g
Total Fats: 8.2g
Cholesterol: 27.6mg
Protein: 6.7g
Sodium: 365.3mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA