Tuesday, April 8, 2014

  •   Directions

    Merge the potatoes, celery, onion, ham and water inside a stockpot. Bring to a facial boil, then cook over medium warm until potatoes are tender, about 10 to quarter-hour. Stir in the chicken bouillon, sodium and pepper.
    In a distinct saucepan, melt butter over medium-low warm. Whisk in flour with the fork, and cook, stirring continually until thick, about 1 moment. Slowly stir in milk as not to allow lumps to form until the many milk has been added. Proceed stirring over medium-low heat until eventually thick, 4 to 5 min's.
    Stir the milk mixture in to the stockpot, and cook soup until eventually heated through. Serve immediately.

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