1
BOIL 4 QUARTS OF LIGHTLY SALTED WATER AND BOUILLION CUBE
2
CUT POTATOES WITH SKINS INTO 1 ½ IN CHUNKS
3
BOIL POTATOES 5 MINS TILL ½ COOKED
4
CUT CARROTS INTO ¼ IN SLICES
5
ADD CARROTS TO BOILING POTATOES
6
IN A SKILLET SAUTE DICED ONION, DILL AND GARLIC IN BUTTER AND SESAME OIL
7
ADD HAM TO SKILLET AND SLIGHTLY BROWN
8
SCRAPE EVERYTHING FROM SKILLET INTO POT OF POTATOES KEEPING ALL WATER
9
MAKE FLOUR SLURRY AND GRADUALLY ADD IT AND MILK TO SOUP
10
ADD SPICES
11
SIMMER AND STIR OCCASIONALLY FOR 30 MINS
(STIRRING WILL KNOCK CORNERS OFF POTATOES AND REDUCE
PIECES TO SPOON-SIZE)
12
ADD CELERY ABOUT 15 MINUTES FROM THE END
13
COOL AT LEAST 5 MINUTES PER BOWL
