Ingredients
3½cupspotatoes,peeled and diced
⅓cupcelery,diced
⅓cuponion,finely chopped
¾cupham,cooked, diced
3¼cupswater
2tbspchicken bouillon granules
½tspsalt,or to taste
1tspground white or black pepper,or to taste
5tbspbutter
5tbspall-purpose flour
2cupsmilk
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 for about 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
