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“This recipe was born out of a need to use some leftover ham. I found a recipe sort of similiar on allrecipes, made it and was sorely disapointed, so I decided to make up my own. Perfect for a chilly day, served with a crusty bread. WARNING: This soup smells amazing while cooking, you will have a hard time waiting to eat it!”
READY IN:
1hr 45mins
SERVES:
10
YIELD:
5 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sautee celery, onion, ham, potatoes, salt, pepper, and butter in a large stock pot over medium heat until butter melts and celery and onions become slighlty tender. (stir constantly).
  2. Whisk milk, cream, and flour together.
  3. Add milk mixture, chicken stock, parsley, and celery salt, stirring occasionally.
  4. Bring mixture to a boil, cover and reduce heat to low.
  5. Simmer for 45 min-1 hours (all veggies should be very tender).
  6. Stir in cheese until melted.
  7. Serve and Enjoy!

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