-4 c potatoes, washed and diced (I prefer to leave the peel on)
-1/2 c thinly diced celery
-1/2 c finely diced onion
-1 1/2 c cooked ham, diced/chopped
-3 1/2 c water
-2 c chicken stock (if using homemade, season accordingly with salt and pepper)
-kosher salt and freshly ground black pepper, to taste
-5 TBSP butter
-5 TBSP A/P flour
-2 c milk
- In a stockpot, bring the water and chicken stock to a boil; add the potatoes, onion, celery, and ham and cook over medium-heat until the potatoes are tender (10-15 minutes).
- Meanwhile, in a separate saucepan, make a roux by melting the butter over medium-low heat, then whisk in the flour and continue cooking for about 1-2 minutes. Next, pour the milk in gradually; whisking while adding it. Once all of the milk has been incorporated, continue cooking for a few minutes so that the mixture can thicken.
- Add the creamy mixture to the stockpot, stir, and continue cooking until heated through.