Creamy Potato Soup

• 8 cups diced potatoes
• 1/2 - 1 cup diced celery
• 1/2 cup diced onion
• 1/2 - 1 cup diced carrot
• 1 lb diced ham
• 6 1/2 cups ham stock (made from ham bone) or 6 1/2 cups chicken soup base
• 2 cups chicken broth
• 2 tablespoons chicken bouillon (or to taste)
• salt and pepper
• 4 -6 bay leaves
• 1/2 cup butter
• 10 tablespoons flour
• 1 1/2 cups milk

1. Combine potato's, celery, onions, carrots, ham, bay leaves and soup stock in large stock pot. Bring to a boil.
2. Cook over medium heat until potato's are tender, 10-20 minutes.
3. Stir in chicken bouillon, salt, and pepper.
4. In separate pot melt butter over low heat. Whisk in flour with a fork and cook stirring constantly until thick, about 1 minute.
5. Slowly stir in milk, continue stirring until thickened slightly.
6. Add hot milk mixture to soup slowly, cook until hot and thickened, serve.

potatoes, celery, onion, carrot, ham, ham stock, chicken broth, chicken bouillon, salt, bay leaves, butter, flour, milk

Taken from www.food.com/recipe/creamy-potato-soup-253555 (may not work)