Ingredient	Amount
Potatoes, peeled and diced	3 1/2 cups
Celery, diced	1/2 cup
Onion, finely chopped	1/2 cup
Cooked ham, diced	¾ cup
Water	3 ¼ cups
Chicken bouillon granules	2 tablespoons
Salt	1/2 teaspoon (or to taste)
Ground white or black pepper	1 teaspoon (or to taste)
Butter	5 tablespoons
All-purpose flour	5 tablespoons
Milk	2 cups

Instructions

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.

Nutrition Facts

Per Serving: 195 calories; protein 6.1g; carbohydrates 19.5g; fat 10.5g; cholesterol 29.9mg; sodium 393.7mg.

Source: Allrecipes