American · FROM THE FDR RECIPES KITCHEN
Diced potatoes and cooked ham make an easy, creamy soup. A separate butter-and-flour base thickens the milk before it joins the pot.
Combine the potatoes, celery, onion, ham and stock in a soup pot. Bring to a simmer and cook for 12–18 minutes, until the potato cubes are tender.
In a second saucepan, melt the butter over medium-low heat. Stir in the flour and cook for 1 minute.
Gradually whisk in the milk, keeping the mixture smooth. Cook, stirring, until it thickens enough to coat a spoon.
Stir the milk mixture into the soup. Heat gently until fully hot and the ham reaches 165°F (74°C), then season after tasting.
Kitchen guide: Sauté without steaming everything in the pan
Adapted from archive recipe 829. Low-sodium stock replaces water plus bouillon granules; the full initial salt and pepper amounts are not imposed.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
MAKE A MEAL OF IT
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