Ingredients !
Three cups peeled and diced potatoes. One by three cup diced celery,one by three cup finely chopped onion, one by three cup diced cooked ham, three cups water, two tablespoons chicken bouillon granules,half teaspoon salt, or to taste.one teaspoon ground white or black pepper, or to taste, five tablespoons butter,five tablespoons all purpose flour, two cups milk.
Preparation !
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.