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1
The key with this soup is to keep the burner temp on a low to medium heat. You should never have the burner set above medium. It is too easy for things to burn, or for the milk to scald.
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2
In a large pot, cook ham bits with just enough oil to help keep them from sticking to the bottom, about 3 minutes, or until browning.
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3
Add roughly 1 cup of water, or enough to cover the bottom of the pot, then add potatoes, broccoli, onions, and celery. Cover and allow to steam for 20 minutes, or until potatoes are tender. (For crunchier broccoli, add the broccoli about 5 to 10 minutes before the potatoes are done.)
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4
Add milk , salt and pepper. Bring to just under a boil.
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5
In a separate large bowl, mix sour cream, paprika and flour. When soup is just under a boil, slowly spoon out roughly a cup and a half of milk and add it to the sour cream mixture, stirring as you do so. Continue adding hot milk to the sour cream mixture until the mixture becomes a smooth liquid, then add it back into the rest of the soup.
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6
Cover and let simmer on low heat for 15 to 20 minutes so all the flavors can become good friends.
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7
Serve with soft, warm homemade rolls, or allow soup to completely cool before freezing to save for another day.
