Ingredients

• 3.5 cups diced potatoes
• 1/3 cup diced celery
• 1/3 cup chopped onion
• 3/4 cup diced cooked ham
• 2 tablespoons chicken boullon granules
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 5 tablespoons Butter
• 5 tablespoons flour
• 2 cups milk
• cheddar cheese

Directions

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 10-15 minutes). Stir in bouillon and salt and pepper.
2. In separate sauce pan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until think (about 1 minute). Slowly stir in milk until all milk has been added. Continue stirring until thick (4-5 minutes).
3. Stir the milk mixture into the stock pot and cook soup until heated through. Serve with some cheddar cheese on top if desired.