1/3 cup celery, diced
1/3 cup onion, finely chopped
1/2 cup carrot, diced
1 cup cooked ham, diced
3 1/2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, carrot, ham and chicken broth 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. 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 that lumps don't form and 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 immediately.
Original recipe found at The Girl Who Ate Everything.
E: 9 - feel free to add cheese, sour cream, chives, and/or bacon on top too
HH: 10 - happy husband due to a full tummy and sugar rush