Potato and Ham Steak Soup Recipe
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A thick-and-hearty potato soup, made extra special with the addition of chopped ham steak.
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1 Cook'sÂ® 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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