Ham and Potato Cream Soup

1 cup diced celery

1 cup finely chopped onion
1 cup diced cooked ham
3 ¼ cups water  (Use the ham stock you made)
2 tablespoons chicken bouillon granules (You will not need this if you made ham stock)
½ teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk (whole milk is best)

Directions

Combine the potatoes, celery, onion, ham and water (Ham stock)  in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. 

Stir in the chicken bouillon (I skip this), 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 as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.