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Ingredients
3 1/2 Cups potatoes, peeled & diced
1/3 Cup celery, diced
1/3 Cup onion, finely chopped
3/4 Cup cooked ham, diced
3 1/4 Cups water
2 Tablespoons chicken bouillon granules
1/2 Teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 Tablespoons butter
5 Tablespoons all-purpose flour
2 Cups milk
Instructions
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.