| Prep time: | 25 Min |
| Cook time: | 15 Min |
| Ready in: | 40 Min |
| SERVINGS: |
| Original yield: 6 servings |
INGREDIENTS
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 2 tablespoons butter or margarine
* 1 (14.5 ounce) can chicken broth
* 3 medium potatoes, peeled and cubed
* 1 1/2 teaspoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon dried rosemary, crushed
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1/3 cup all-purpose flour
* 2 1/2 cups milk, divided
* 1 1/2 cups cubed fully cooked ham
* 1 cup frozen peas
DIRECTIONS
* In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through.
