Ingredients
-4 c potatoes, washed and diced (I prefer to leave the peel on)
-1/2 c thinly diced celery
-1/2 c finely diced onion
-1 1/2 c cooked ham, diced/chopped
-3 1/2 c water
-2 c chicken stock (if using homemade, season accordingly with salt and pepper)
-kosher salt and freshly ground black pepper, to taste
-5 TBSP butter
-5 TBSP A/P flour
-2 c milk
Directions
- In a stockpot, bring the water and chicken stock to a boil; add the potatoes, onion, celery, and ham and cook over medium-heat until the potatoes are tender (10-15 minutes).
- Meanwhile, in a separate saucepan, make a roux by melting the butter over medium-low heat, then whisk in the flour and continue cooking for about 1-2 minutes. Next, pour the milk in gradually; whisking while adding it. Once all of the milk has been incorporated, continue cooking for a few minutes so that the mixture can thicken.
- Add the creamy mixture to the stockpot, stir, and continue cooking until heated through.
Is your beef grass fed besides humanely raised?
Do your chickens have the Freedom to run around free feeding of bugs and whatever? While I am far from vegan, I want a source for my protein that has led a free life, as naturally and humanely as possible.
Thank you
Susan Salter