Ingredients !3 cups peeled and diced potatoes. 1 cup diced celery. 1cup finely chopped onion. 1 cup diced cooked ham. 3 cups water. 2 tablespoons chicken bouillon granules. 1 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
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.