3 1/2 c. peeled and diced potato's. (i used red ones).
1/3 c. diced celery
1/3 c. chopped carrots
1/3 c. finely chopped onion
3/4 c. diced cooked ham
1 clove chopped garlic
1 can chicken stock plus 2 can fulls of water
salt to taste
black pepper to taste
5 T. butter
5 T. flour
2 c. milk
Combine veggies, onion, garlic a ham in large soup pan. saute for a few minutes and then add chicken broth and water. Bring to a boil, the cook over medium heat until potatoes are tender, about 10-15 minutes. Add salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick, about one minute. Slowly stir in milk as not to allow lumps to form. continue stirring over medium-low heat until thick and creamy, about 4-5 minutes.
Stir the milk mixture into the soup and cook until heated through. We like to top ours with grated cheese and chopped green onions, and have breadsticks to dip into the soup. yummy!!!