3 1/2 cups peeled & diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
three 1/4 cups water
two tablespoons chicken bouillon granules
1/2 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
Directions:
Combine the potatoes, celery, onion, ham & water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about ten to 15 minutes. Stir in the chicken bouillon, salt & pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, & cook, stirring constantly until thick, about one minute. Slowly stir in milk as not to permit lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, four to five minutes.
Stir the milk mixture in to the stockpot, & cook soup until heated through. Serve immediately.
