• 2 pounds potatoes, chopped and cooked
  • 1/2 pound cooked ham, diced
  • 6 1/2 cups whole milk
  • 1 medium onion, finely chopped
  • 4 to 6 celery ribs, finely chopped
  • 1 small carrot, shredded
  • 2 sticks butter
  • 1 cup flour
  • 1 generous tablespoon chicken soup base (not bouillon)
  • 1 1/2 teaspoons liquid smoke
  • 1 1/2 teaspoons hot sauce (I use Tabasco)
  • Salt, pepper to taste


  • To a slow cooker, add potatoes, ham and milk, and keep warm.
  • In a skillet, saut√© onion, celery and carrot in butter; cook until tender.
  • Add flour, stirring until pasty.
  • Remove from heat, and gradually add some of the warmed milk mixture to it until it is thinner.
  • Slowly add flour mixture into milk mixture in slow cooker, stirring vigorously until well-blended.
  • Cook on low heat only until hot and thickened; do not boil.
  • Turn off heat, and add soup base, liquid smoke, hot sauce, salt and pepper.
Note: This recipe was used at church socials.
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