My Aunt gave me this recipe years ago and it has quickly become a family favorite.  I usually double so we can have leftovers.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

  • 1 cup cooked Ham – Purchase Here
  • 3 1/2 cups peeled and diced potatoes
  • 2 sticks of celery diced
  • 1/3 cup of onion finely chopped
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon ground white or black pepper or to taste
  • 5 tablespoons Butter – Purchase Here
  • 5 tablespoons all-purpose flour
  • 2 cups milk – Purchase Here


  • Combine the potatoes, celery, onion, ham and water in a stockpot.
  • Bring to a boil then cook over medium heat until potatoes are tender, about 10 minutes
  • Stir in chicken bouillon, salt and pepper
  • In a separate saucepan, melt butter over medium-low heat.
  • Whisk in flour and cook, stirring constantly until thick, about 1 minute. 
  • Slowly stir in milk, to avoid lumps to form. Once all milk is added continue stirring for about 5 minutes on medium heat, until thick.
  • Stir the thicken milk mixture into the stockpot with potato and ham mixture and cook soup until heated through.
  • Serve immediately.

You can garnish with shredded cheddar cheese, bacon bits and/or chives.