Ingredients
8
8 servings
- •3 ½ cups peeled and diced potatoes
- •1 cup diced cauliflower
- •1 cup frozen corn
- •¾ cup diced cooked ham
- •⅓ cup finely chopped onion
- •⅓ cup diced celery
- •3 cloves garlic, diced
- •4 cups water, or as needed to cover
- •2 tablespoons chicken bouillon granules
- •½ teaspoon salt, or to taste
- •1 teaspoon ground white pepper
- •5 tablespoons butter
- •5 tablespoons all-purpose flour
- •2 cups milk
Instructions
- Combine potatoes, cauliflower, corn, cooked ham, onion, celery, and garlic in a large soup pot and cover with water. Bring to a boil, reduce heat to medium, and cook until potatoes are tender, 10 to 15 minutes. Stir chicken bouillon, salt, and white pepper into mixture.
- Melt butter in a saucepan over medium-low heat; whisk in flour to make a paste. Cook for 1 minute and gradually whisk milk into flour mixture until smooth. Continue cooking until thick, 4 to 5 minutes, whisking often.
- Stir milk mixture into soup and cook until heated through, 5 to 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 227
- Carbohydrate: 25g
- Fat: 11g
- Fiber: 3g
- Protein: 8g
- Sugar: 5g
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