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.
