Ingredients

• ~4 cups of potatoes (peeled & cubed) (Russet suggested)
• 2 cups cooked ham (cubed)
• 1/2ish cup celery (diced)
• 1/2ish cup white onion (diced)
• 3/4ish cup carrots (chopped)
• 4-5 cups of chicken broth (enough to cover all the above ingredients for boiling) (I used a chicken & roasted garlic broth and it was *chef’s kiss*)
• 1/3 cup butter
• 1/4 cup + 1 tbsp flour
• 2 cups milk
• S & P

Instructions

1. Cut up all veggies, potatoes and ham. Put into large pot and add broth until it is all covered. 
2. Boil on medium heat until veggies are fork tender (10-15 minutes).
3. In a separate small pot, melt butter over medium heat and whisk in flour. Cook, stirring constantly ~1 minute until mixture is golden.
4. Slowly add milk to flour & butter mixture, stirring constantly to avoid lumps. Cook ~5 minutes until roux thickens.
5. Pour roux into soup and stir.
6. Add S & P. 
7. Optional deliciousness: add a handful of shredded cheese in your bowl. 
8. Slurp!

Recipe from: Baking Mischief – Easy and Comforting Ham and Potato Soup