4 med. Red Potatoes 1 Cup Ham (cooked) ¼ Cup All-Purpose Flour ¼ Cup Butter 1 tsp Chicken Bouillon 2 Cups Chicken Broth 1 ½ Cups Water 2 Cups Half and Half ½ Cup Celery ½ Cup Onion ½ tsp Salt ½ tsp White Pepper Bacon Cheddar Cheese Chives
In a frying pan cook the bacon until it is golden brown. Remove from the pan and set it aside until later. In a medium pot add the potatoes, onion, celery and ham. Pour in the chicken broth and water then bring to a light simmer. Add the chicken bouillon, salt and pepper and allow it to cook for fifteen minutes. To make the soup base, in a separate sauce pan melt the butter then whisk in the flour. Add the half and half and mix until the sauce has just thickened. When the potatoes are ready add the soup base to the potatoes and continue cooking for another ten minutes or until your potatoes have reached your desired texture.