1 Celery Rib, Chopped
2 Tbsp Butter or Margarine
2 Cans (14.5 oz each) chicken broth
2 cups Water
2 tsp chicken bouillon granules
4 med potatoes, peeled & cubed,
1 large sweet potato, peeled & cubed
2 Cups cubed fully cooked turkey ham
2 Tbsp dried minced onion
½ tsp Garlic Powder
½ tsp Seasoned Salt
½ tsp dried oregano
½ tsp parsley flakes
¼ tsp pepper
¼ tsp red pepper flakes
¼ Cup all purpose flour
2 Cups Milk

In a large saucepan, saute celery in butter until tender.
 Stir in broth, water and bouillon. Add potatoes, sweet potato, turkey ham & seasonings.
Bring to a boil. Reduce heat; cover and simmer for 12 minutes, or until potatoes are tender.
Combine flour and milk until smooth; gradually stir into soup.
Bring to a boil: cook and stir for 2 minutes or until thickened and bubbly.
Makes 11 Servings

Recipe from Lori Blaney-Guerino