Creamy Potato With Ham Soup

• 3-1/2 cups Peeled, Diced Idaho Potatoes
• 1/3 cups Celery, Diced
• 1/3 cups Yellow Onion, Chopped
• 3/4 cups Ham, Cooked And Diced
• 3-1/4 cups Chicken Stock
• 1/2 teaspoons Salt, Or To Taste
• 1 teaspoon Ground White Or Black Pepper
• 5 Tablespoons Unsalted Butter
• 5 Tablespoons Flour
• 2 cups Milk

1. Combine the potatoes, celery, onion, ham and chicken stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
2. 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 so as not to allow lumps to form, until all of the milk has been added. Continue stirring over medium-low heat until thick, about 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

potatoes, celery, yellow onion, ham, chicken, salt, ground white or black pepper, butter, flour, milk

Taken from tastykitchen.com/recipes/soups/creamy-potato-with-ham-soup/ (may not work)