3 ½ cups peeled and diced potatoes
3 ¼ cups water
¾ cup diced cooked ham
⅓ cup diced celery
⅓ cup finely chopped onion
2 tablespoons chicken bouillon granules
1 teaspoon ground white or black pepper, or to taste
½ teaspoon salt, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt
Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes
Pour milk mixture into the stockpot; cook and stir until warmed through.
Serve and enjoy!
