3 1/2 cups of peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced of cooked ham
3 1/4 cups of water
2 tablespoons of chicken bouillon granules
1/2 teaspoon of salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons of butter
5 tablespoons all-purpose flour
2 cups of milk
Combine the potatoes, the celery, the onion, the ham and the water in a stockpot.
Bring all to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
Stir in the chicken bouillon, add salt and pepper.
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 as not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Serve with rice and orange juice, It can make a cool breakfast.