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Combine potatoes, celery, onion, ham and water in stockpot.
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Bring to a boil then cook over medium heat until potatoes are tender.
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Stir in bouillon granules, salt and pepper.
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In a separate saucepan, melt butter over med-low heat. Whisk in flour and cook about 1 minute.
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Slowly stir in milk and continue stirring until thick.
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Stir the milk mixture into the stockpot and cook soup until heated through.
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Serve with breadsticks and salad!