Ingredients:
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- ⅓ cup diced celery
- ⅓ cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper
- ½ teaspoon salt
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Instructions:
- Cook the vegetables: In a large pot, combine potatoes, water, ham, celery, onion, bouillon granules, pepper, and salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Make the roux: In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly, until a smooth paste forms (roux).
- Combine the soup: Gradually whisk the hot milk into the roux, then pour the mixture into the pot with the vegetables. Stir until smooth and heated through.
- Serve: Ladle the soup into bowls and serve hot. Garnish with fresh herbs like parsley or chives, if desired.