On my table today, I'm using my Target lantern decorated with a sprig of berries, pine cone and greenery. The vintage salt and pepper shakers were given to my Mom from a good friend and she gave them to me. I just love their sweet faces and how they go arm and arm.
I used a red charger from Wal Mart with my special Target dishes that my beloved hubby and I searched for over twenty years ago. The Big Star Quilt that I made, I've shown before, but I love getting it out at Christmas time.
I've tried this recipe twice now, and the original one from Allrecipes can be found here. Since I wanted a thicker soup, I've added more potatoes and ham. If you have some leftover ham, this is an excellent recipe to use. Here's my revised recipe:
4 1/2 cups peeled and cubed potatoes (about 6 medium)
1/2 cup diced celery
1/3 cup finely chopped onion
3 1/2 cups chicken broth
salt and pepper to taste
5 T. butter
5 T. flour
2 cups milk
shredded cheese for garnish
- Combine the potatoes, celery, onion, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. I use a potato masher and mash up some of the potatoes.
- Serve with some grated cheese on top.
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