Last call for soup!

This weekend the Eagles were gone.  We didn't see even one.  That means spring has arrived---except for the SNOW.  At least the new snow didn't stick.  Saturday we had beautiful blue skies even though it was a cool 34 Degrees in Spring City.  You can just see a little bit of older snow on the ground behind our neighbor's barn and out in his pasture.  One last gasp for the soup I love. 

I still had a bit of the Christmas ham in the freezer.  Pair that with vegetables from the pantry and I have just what I crave on a cold afternoon - good soup and I didn't have to shop.  Try this delicous soup before it warms up to much.  Hopefully, you're luckier than we are and you actually are warmed up.  Don't you just love Spring weather? 

Red Potato and Ham Soup

3 1/2 C. diced red potatoes, scrubbed with the skin on

1/3 C. diced celery

1 carrot, peeled and chopped

1 C. diced onion

3/4 C. chopped smoked ham (or any ham you like)

4 C. chicken broth

1/2 tsp. salt

1 tsp. freshly ground black pepper

5 Tab. butter

5 Tab. all-purpose flour

2 C. milk

Combine the potatoes, celery, carrot, onion, ham and broth in a stockpot.  Bring to a boil, then cook over medium heat until the potatoes are tender, about 15 minutes.  Stir in the salt and pepper.

In a saucepan, melt the butter over low heat and stir in the flour to make a roux.  Stir constantly 'til the mixture is thick.  Cook the flour about 1 minute, and then stir in the milk.  Stir constantly until the mixture has no lumps.  Cook for about 4 minutes to thicken and cook flour.  Stir it into the soup mixture and cook the soup until it is heated through. 

Adjust salt and pepper if needed. 

Garnish with snipped chives and a little grated cheddar cheese.

Makes about 8 servings.