3 1/2 C peeled and diced potatoes
1/3 C diced celery
1/3 C finely chopped onion
3/4-1 C diced cooked ham (this is great for leftovers after the holidays)
2 Tablespoons chicken bouillion granules (or I like the paste)
1/2 teaspoon salt
1 teaspoon black pepper
5 Tablespoons butter
5 Tablespoons all purpose flour
2 C milk

3 1/2 C peeled and diced potatoes 1/3 C diced celery 1/3 C finely chopped onion 3/4 -1 C diced cooked ham (this is great for leftovers after the holidays) 2 Tablespoons chicken bouillion granules (or I like the paste) 1/2 teaspoon salt 1 teaspoon black pepper 5 Tablespoons butter 5 Tablespoons all purpose flour 2 C milk

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 bouillion, 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.