2tbspchicken bullion granulesWe use Better Than Bullion brand
1tspWhite pepper, ground
2cupsMilkWe use 2%, but any percent is fine
Combine the diced potatoes, celery, carrots, onion, ham and water into a large stockpot. Bring the mixture to a boil, and cook over medium heat until the potatoes are tender (10-15 minutes).
Stir in the chicken bullion, salt, and pepper.
In a separate saucepan, melt the butter. Whisk in the flour and cook, stirring constantly until thick (approx 1 minute). Stir in milk slowly, preventing any lumps to form. Continue stirring over medium-low heat until thickened (4-5 minutes).
Stir the milk mixture into the stockpot, and cook until heated through. Enjoy!
Recipe adapted from AllRecipes.com, and changed slightly to the taste of our family.