from ButterYum
serves 6-8
adapted from


  • 4 cups peeled and diced thin-skinned red or white potatoes (not baking potatoes such as Russets, Idaho, etc)
  • 4 cups very flavorful homemade chicken stock
  • 1 tablespoon dried parsley
  • 1 bay leaf 
  • 6 tablespoons butter, divided
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3-4 cups diced cooked ham
  • 5 tablespoons all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups milk
  • Optional Garnish: fresh parsley, chives, scallions, cheese, bacon, crackers, croutons, etc


  1. Place the diced potatoes, dried parsley, and bay leaf in a medium saucepan and cover with chicken stock.  
  2. Bring to a boil; reduce heat to medium and cook until potatoes are tender, 15-20 minutes.  
  3. Remove saucepan from heat; do not drain.
  4. In a large skillet, saute the ham, onions, and celery in 1 tablespoon of butter until the vegetables are soft and translucent. 
  5. Add mixture to the potato and chicken stock mixture.
  6. In the same large skillet, melt the remaining 5 tablespoons butter.  
  7. Add the four, salt, and pepper and whisk until combined, continue whisking for 1-2 minutes to cook the raw flavor out of the flour.  
  8. Slowly add the milk and whisk to combine; continue whisking until the mixture thickens and begins to bubble; pour mixture into the saucepan that contain the ham and potatoes; stir to combine.  Garnish and serve.