Potato Ham Soup

2 cups peeled and diced potatoes
2 cups water
1/2 cup diced onion
1 cup diced celery
1 teaspoon salt
1/2 teaspoon black pepper
2/3 cup all-purpose flour
3 cups milk, divided
1/4 cup butter, melted
1/2 cup chicken broth
2 cups cubed or shredded ham

Combine potatoes, water, onion, celery, salt, and pepper in a large saucepan. Simmer until vegetables are tender.

Combine flour and 1 cup milk, blending well. Add milk mixture, butter, chicken broth, ham, and remaining milk to vegetables. Simmer over medium heat for about 20 minutes. Cool soup slightly to thicken before serving.

Alterations
Red-skinned potatoes worked great, but I've never tried it with any other. Instead of chicken broth I used a bouillon cube, which requires 1 cup of water, and added the whole amount rather than just the 1/2 broth called for.

The Verdict
Absolutely delicious!! We were very sad when we finished all the leftovers. The preparation was very minimal compared to how yummy it was.