1 qt. chicken stock
1 sm. onion, diced
1 carrot, sliced
1/4 c. green pepper, chopped
1 c. diced ham
4 c. diced raw peeled potatoes
Garlic salt
White pepper
2 c. milk
2 tbsp. butter
2 tbsp. flour

Bring chicken stock to boil. Add ham, onion, celery, carrots, and pepper. When carrot is tender and potatoes. Boil until potatoes are done. Add milk and season to taste with garlic salt and white pepper. Bring to a boil

To thicken, melt butter in small fry pan, add flour to make medium roux. Stir with wire whisk until mixed and bubbly. Quickly stick into boiling soup.