Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
3 1/2 cups peeled and diced potatoes	Peeled, washed, and diced
1/3 cup diced celery	Washed, trimmed and diced
1/3 cup finely chopped onion	Washed, peeled and finely chopped
12 oz. diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/4 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups nonfat milk
1 cup frozen peas

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat butter in stock pot. Add onion and celery. Cook until tender. Add flour and stir to coat. Combine the potatoes, ham and water in a stockpot.
2	Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
3	Stir in the chicken bouillon, salt, paprika, and pepper.
4	Stir the milk mixture into the stockpot, and cook soup until heated through. Add just before serving peas and heat through. Serve immediately.	Cook until internal temperature reaches 135°F.