Ingredients:
3 1/2 c. peeled and diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
2 c. diced cooked ham
3 1/4 c. water
2 Tbsp. chicken bouillon granules
1/2 tsp. salt, or to taste
1/2 tsp. ground white or black pepper, or to taste
5 Tbsp. butter
5 Tbsp. all-purpose flour
2 c. milk
Directions:
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.
