Ingredients: 3

½ Cup Russet Potatoes Peeled and Diced (medium)

1 ½ Cup Cooked Ham Diced (medium)

½ Cup Celery Diced (small)

½ Cup Onion Diced (small)

½ Cup Carrot Diced (small)

4 Cup Chicken Broth

5 Tbsp Butter

¼ Cup All Purpose Flour (heaping)

2 Cup Milk (any percentage)

½ tsp Oregano

¼ tsp Thyme

2 tsp Parsley

1 Bay Leaf Salt & Pepper to taste Directions:

• In a large pot combine Potatoes, Ham, Veggies and Chicken Broth

• Bring to a low boil. Add Seasonings (except salt & pepper)

• Cook over medium heat until Veggies are fork-tender. 10-15 minutes

• In a medium saucepan, melt butter over medium heat and whisk in flour

• Stirring constantly, until golden brown, about 1 minute

• Slowly add in milk and continue to stir until lump free

• Keep stirring until mixture is thick, about 5 minutes

• Pour flour mixture into soup and heat through for 5 minutes

• Remove Bay Leaf and add salt & pepper This recipe is wonderful on a cold winter night! Enjoy and eat hearty!

*You can add potato flakes if you like a thicker soup *A cup of shredded cheddar cheese (at the end) is also a nice, yummy twist!