Potato Soup in a Sourdough Bread Bowl
Serving Size / Yield
- 3½ cups Peeled & Diced Potatoes
- ⅓ cup Diced Celery
- ⅓ cup Finely Chopped Onion
- ¾ cup Diced Cooked Ham
- 3¼ cups Water or Broth
- 2 Tbsp Chicken Bouillon Granules
- ½ tsp Salt
- 1 tsp Ground White or Black Pepper
- 5 Tbsp Butter
- 5 Tbsp All-purpose Flour
- 2 cups Milk
- 8 Sourdough Bread Bowls
Combine the celery, onion, ham, bullion, pepper and water (or broth) in a large pot.
Bring the pot to a boil.
Lower the temperature to medium heat and cook for about 10 minutes.
Add potatoes to the pot and continue cooking until potatoes are tender for about 10 to 15 minutes.
Add in the chicken bouillon and pepper.
Melt butter over medium to low heat in a separate saucepan.
Whisk in flour, stirring constantly until thick, for about 1 minute.
Slowly add in milk, stir slowly as to not allow lumps to form, until all of the milk has been added.
Continue stirring over medium to low heat until mixture is thick for about 4 to 5 minutes.
Stir the milk mixture into the large pot and cook soup until heated through.
Serve in sourdough bread bowl.