Ham and potato soup

by Sarah Lewis for Cooking Club - Soups

Ingredients-
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
3/4 cups diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt (or to taste, its already pretty salty)
1 teaspoon pepper (or to taste)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Directions-
Combine potatoes, celery, onion, ham, and water in stockpot. Bring to boil, then cook over medium heat until potatoes are tender (about 10-15 mins). Stir in chicken bouillon, salt and pepper.  In separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook (stirring constantly) until thick (about 1 min). Slowly stir in milk as not to allow lumps to form. Continue stirring over medium-low heat until thick (4-5 mins). Stir milk mixture into stockpot and cook soup until heated through. Serve immediately.