Potato & Ham Soup

This was so good! I adapted it from an AllRecipes.com find, leaving out the onion and adding carrots and using chicken broth instead of water and bouillon. As far as quantities go on the vegetables, I poured the broth in the pot first and eyeballed what looked right to me (remember you'll be adding in the milk later).


Ingredients
* 4-5 medium potatoes, chopped (I used Yukon Gold)
* 1-2 stalks celery, chopped
* 1-2 carrots, peeled and chopped
* 3/4 cup diced cooked ham
* 3 1/4 cups chicken broth
* 1/2 tsp garlic powder
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 2 cups milk
* Salt & pepper to taste

Directions
1. Combine the potatoes, celery, carrots, ham, garlic powder and chicken broth in a large pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, 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.

3. Stir the milk mixture into the pot, and cook soup until heated through. Add salt and pepper to taste.