• 7 cups peeled and diced potatoes
• 2/3 cup diced celery
• 2/3 cup finely chopped onion
• 1 1/2 cup diced cooked ham
• 6 1/2 cups water
• 4 tablespoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 2 teaspoon ground white or black pepper, or to taste
• 10 tablespoons butter (½ cup + 2 tbsp.)
• 10 tablespoons all-purpose flour
• 4 cups milk

1. 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.
2. 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.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Prep: 20 min. Cook 25 min. Ready in: 45 min.