NEW ENGLAND POTATO SOUP

1 medium onion, chopped
1 celery rib, thinly sliced
2 tablespoons butter or margarine
1 (14-1/2-oz.) can chicken broth
3 medium potatoes, peeled and cubed
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup all-purpose flour
2 1/2 cups milk, divided use
1 1/2 cups fully-cooked ham, cubed
1 cup frozen peas

In a saucepan, saute onion and celery in butter until tender.

Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes.

Stir in ham, peas and remaining 2 cups milk; heat through.

Servings: 6
Source: Delicious! Magazine Country Extra, March 1999