New England Potato Soup - cooking recipe

Ingredients

2 tablespoons butter
1 onion, chopped
1 celery rib, thinly sliced
2 (14.5 ounce) cans chicken broth
5 red potatoes, peeled and cubed
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/3 cup all-purpose flour
1/2 cup milk
1 1/2 cups cubed fully-cooked ham
1 cup frozen peas
2 cups milk

Preparation

Heat butter in a saucepan over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, salt, rosemary, thyme, and black pepper; stir to combine. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15 to 20 minutes.
Whisk flour and 1/2 cup milk together in a bowl until smooth; gradually stir into soup. Bring to a boil, stirring occasionally, until combined, 2 minutes. Stir in ham, peas, and remaining 2 cups milk; cook until heated through, about 5 minutes.