A comforting and creamy soup featuring ham, peas, and potatoes, perfect for a cozy meal.
Peel and dice the potatoes into small cubes.
Uniformly sized cubes ensure even cooking.
Chop the celery into thin slices.
Use fresh celery for the best flavor.
Add the potatoes, celery, diced ham, and peas to the slow cooker.
Layer the ingredients evenly for consistent cooking.
Pour in the water and add the bouillon granules, salt, and pepper. Stir well.
Dissolve the bouillon granules completely for a uniform taste.
Set the slow cooker to low and cook for 6 hours, or until the potatoes are tender.
Avoid opening the lid frequently to maintain a consistent temperature.
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
Stir constantly to prevent the roux from burning.
Gradually whisk in the milk and cook until thickened.
Ensure the milk is at room temperature to avoid curdling.
Stir the creamy base into the slow cooker and mix well.
Mix thoroughly to distribute the creamy texture evenly.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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