New England Potato Soup Recipe

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.