Ham and Potato Soup

Ingredients

• 4 cups russet potatoes, (peeled and diced)
• 32 ounces chicken broth
• 2 cup cooked ham, (diced)
• 1/2 cup celery, (diced)
• 1/2 cup onion, (diced)
• 15 ounce can whole kernel corn, (drained)
• 2 teaspoons Slap Ya Mama seasoning
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 5 tablespoons butter
• 5 tablespoons all purpose flour
• 2 cups whole milk

Instructions

1. 1

   In a stockpot, combine potatoes, broth, ham, celery, onion, and corn. Over medium-high heat, bring to a boil. Once at a boil, reduce heat and simmer over medium heat until potatoes are tender, about 10 to 12 minutes. Stir in seasonings.

2. 2

   In a saucepan, melt butter over medium-low heat. Add flour to melted butter and stir until well combined. Let cook for 1 minute.

3. 3

   Pour milk into roux and stir until well incorporated. Continue stirring and cooking until mixture thickens up, about 4 to 5 minutes.

4. 4

   Add milk mixture into the stock pot and stir well. Cook until cooked through and completely warm.