Potato and Ham Steak Soup Recipe

A thick-and-hearty potato soup, made extra special with the addition of chopped ham steak.
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  • 1 Cook's® Bone-in Ham Steak (about 1 pound), finely chopped
  • 3 medium potatoes, peeled, finely chopped (about 2 cups)
  • 1 cup chopped celery
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (14.5 ounces) Chicken Broth
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/3 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/8 teaspoon coarsely ground black pepper
  • Combine potatoes, celery, onions and broth in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer 15 minutes, or until vegetables are tender, stirring occasionally.
  • Add ham; cook an additional 2 minutes, or until heated through, stirring occasionally.
  • Melt butter in medium saucepan over medium heat. Add flour; cook and stir 1 minute. Gradually stir in milk. Cook 5 minutes, or until thickened, stirring constantly. Season with pepper. Add to hot soup; mix well.
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