1½ cups diced cooked ham ("Smoked" gives the best flavor!)
1 medium chopped onion
1 mined garlic clove
3 chicken bouillon cubes
1 tsp salt
1 tsp pepper
5 tbsp butter
5 tbsp flour
2 cups milk
Instructions
Combine the potatoes, celery, onion, garlic and ham in a large stockpot. Fill with water to just cover ingredients- about 3 cups or so.
Bring to a boil, then cook over medium heat until potatoes are nice and tender- about 10-15 minutes.
Stir in bouillon cubes, salt & pepper.
To create your "thickener" have all items pre-measured and on hand (flour & milk). In a separate saucepan, melt butter over medium low heat. Whisk in flour slowly, stirring constantly. If it begins to clump, go ahead and add a splash of your milk. Once combined, add milk slowly.
Stir milk mixture into the stockpot.
*If at first your soup seems a bit too thin, remember that it will thicken in the refrigerator over night. If it still seems to thin- do not add flour directly to the stockpot- it will clump. Instead, use a measuring cup to scoop out some broth and whisk in a bit of cornstarch- then return it the stockpot. It should do the trick.
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/10/24/potato-ham-soup/