HEARTY HAM AND POTATO SOUP

Ingredients

• 3 1/2 cups peeled and diced red or Yukon potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 1/2 cup canned corn or mushrooms(optional)
• 1/2 cup shredded fresh Parmesan
• 1 small pinch  fresh ground nutmeg
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• sour cream and shredded  cheddar cheese for serving
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Directions

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon,nutmeg, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk and Parmesan cheese 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.
3. Stir the milk mixture into the stockpot, add corn or mushrooms and cook soup until heated through. Serve immediately with a dollop of sour cream and shredded cheddar  cheese on top of each serving.ENJOY!!