Everidae Cream of Potato Ham Soup with Dill

All I will say is you might want to make a double batch…

Time: ~1 hr.

Serves: 8-10


8oz Ham, cubed

8oz Celery, Carrots, & Yellow Onion, diced

1 lbs Redskin potatoes, cooked & peeled

1 can Cream of Chicken Soup

2 C. Skim Milk

2 Tbsp Favorite Everidae

2 tsp Minced Garlic

2 tsp Montreal

~ 1 cup Flour

4 Tbsp Margarine

1 Tbsp Yellow Mustard (or Favorite)

1 tsp Sea Salt

Dry Dill to taste

Process: Boil or steam potatoes, cool, peel and cube 0.5″. In a stock pot melt margarine and add Ham, Carrots, Onions, Garlic, Potatoes and salt. Stir often until cooked al dente. Add flour and cook until slightly sticking to bottom or bubbling heavily. Add milk then¬†chicken soup and stir. Reduce to med-low heat and stir adding Montreal, Dill, Everidae & Mustard. Cook until thickened to desired consistency or speed thickening by addition of mozzarella or pepper-jack cheese;)