Evaported milk makes this soup so creamy and delicious! Plus, it is fast and easy.
1 c. chopped onions
1 c. chopped celery
2 medium-large cubed Red or Yukon Gold potatoes
1 1/2 c. cubed cooked ham
1/2 c. butter
3/4 c. flour
2 cans evaporated milk
1 c. milk
dried or fresh chives
Chope veggies and place in the bottom of a large soup pan. Just barely cover veggies with water.
Boil vegetables until tender, stirring occasionally.
In separate pan melt butter. Add flour to make a roux. Slowly stir in 1 can of milk, whisking to combine. Add second can of milk and warm through, stirring until mixture becomes thick and creamy.
Meanwhile, brown ham in frying pan.
Add milk mixture to vegetables. Stir in ham, and about 1 c. of regular milk, until desired consistency is reached.
Spoon into individual serving bowls. Top with dried or fresh chives and serve.