New England Potato Soup

This is delicious, quick to make, and a little different from most potato soups. I use honey maple ham; the sweetness of the meat adds a fantastic flavor!

1 medium onion, chopped

1 celery rib, thinly sliced

2 tablespoons butter

14.5 ounces chicken broth

3 medium potatoes, peeled and cubed

1-1/2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1/3 cup flour

2-1/2 cups milk, divided

1-1/2 cups cubed fully cooked ham

1 cup frozen peas

In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; heat through.