3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
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 canna-butter (see our recipe )
5 tablespoons canna-flour ( see our recipe )
2 cups milk
1Combine the potatoes, celery, onion, ham and water in a stockpot.
2Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
3Stir in the chicken bouillon, salt and pepper.
4In a separate saucepan, melt canna-butter over medium-low heat.
5Whisk in canna-flour with a fork, and cook, stirring constantly until thick, about 1 minute.
6Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
7Continue stirring over medium-low heat until thick, 4 to 5 minutes.
8Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Can all your soups for best storage !