(Ingredients:
- 2 tablespoons ham base
- 2 quarts chicken broth
- 1 cup chopped yellow onion
- 6 ounces (12 tablespoons) butter
- 2 pounds potatoes, cut in 1/2-inch cubes
- 1 1/2 teaspoons black pepper
- 2 cups milk
- 2/3 cup flour
Preparation:
Combine chicken broth in sauce pan with the ham base. Stir until the mixture is smooth. In separate stock pot; melt half of the butter; add onion and sauté until transparent. Add potato and pepper. Add chicken broth mixture and stir until well mixed. Bring mixture to a boil. In small pan, melt second half of the butter and add flour to make a roux. Cook over medium-low heat, stirring constantly, until light golden brown in color. When stock comes to a boil, add the roux with a wire whisk. Return to a boil and slowly add the milk. If the soup is too thin, make additional roux (cook a little more flour in butter for at least 1 minute) and add it to the soup. If the soup is too thick, thin it out with more milk.
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