Ingredients

• 3.5 cups peeled and diced potatoes
• 3.25 cups water
• 0.75 cups diced cooked ham
• 0.33 cups diced celery
• 0.33 cups finely chopped onion
• 2 tablespoons chicken bouillon granules
• 1 teaspoon ground white or black pepper , or to taste
• 0.5 teaspoons salt , or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 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.
4. 4 Pour milk mixture into the stockpot; cook and stir until warmed through.
5. 5 Serve and enjoy!

Nutrition per serving