Ingredients

• 3.5 cups peeled and diced potatoes
• 0.5 cups chopped carrots
• 0.5 cups chopped green beans
• 0.33 cups diced celery
• 0.33 cups finely chopped onion
• 0.75 cups diced cooked ham
• 3.25 cups water
• 2 tablespoons chicken bouillon granules
• 1 teaspoon ground white pepper , or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups nonfat milk

Instructions

1. 1 Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper.
2. 2 Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes.
3. 3 Pour milk mixture into the stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

Nutrition per serving