Yields 6 Servings
6 potatoes, diced (I use the small bagged Yukon Gold kind)
2 carrots, peeled and sliced
2 stalks of celery, diced
1/2 cup of onion, diced
6 cups of water
4 t. chicken bouillon granules, regular or low sodium variety
1/2 t. dried thyme
1/2 t. dried parsley flakes
black pepper to taste
1 cup of diced ham
3/4 cup of evaporated skim milk
1/4 cup of flour
Place all ingredients, except evaporated milk and flour, in a large stock pot and bring to a rolling boil. Reduce heat to medium and cook till potatoes are tender. In a separate bowl, whisk together evaporated milk and flour till there are no lumps. Add to the soup and stir in completely. Continue to cook until the soup has thicken slightly.
Cool soup completely. Then pour into family sized freezer bags or rigid containers and freeze.
Thaw soup completely and reheat over low in a saucepan or in the microwave. Add shredded cheese on top if so desired. Serve with a salad and warm bread to round out the meal. Enjoy!