Ingredients
| 1/4 | cup butter |
| 1/4 | cup onion, chopped |
| 2 | cups raw potatoes, diced |
| 1 | cup water |
| 1/4 | cup flour |
| 3 | cups milk |
| 1 | 10-ounce package frozen peas, thawed |
| 1 1/4 | cups cooked ham, diced |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon marjoram |
| 1/8 | teaspoon pepper |
| 1/8 | teaspoon celery salt |
| blue cheese wedge, optional |
Instructions
In a heavy, 2-quart saucepan, melt butter. Add onion, potatoes and water. Cover and bring to steam. Lower heat to simmer, then cook about 15 minutes, until potatoes are tender. Stir in flour, then slowly add milk. Cook until thickened, stirring constantly. Stir in peas, ham, salt, marjoram, pepper and celery salt. Let simmer until peas are cooked, about 5 minutes. Serve hot and add a wedge of blue cheese crumbled over soup, if desired. Serves 4-6
