Ham and Potato Soup

    3 1/2 cups peeled and diced potatoes
    1/3 cup diced celery
    1/3 cup finely chopped onion
    3/4 cup diced cooked ham
    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
    5 tablespoons all-purpose flour
    2 cups milk

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 to 15 minutes. Stir in the chicken bouillon, salt
and pepper.

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.

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