A comforting and creamy soup featuring ham and potatoes, perfect for a cozy meal.
Combine the diced potatoes, celery, onion, ham, and water in a large stockpot.
Cut the vegetables into uniform sizes to ensure even cooking.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Stir in the chicken bouillon granules, salt, and pepper.
Taste the broth and adjust the seasoning as needed.
In a separate saucepan, melt the butter over medium heat.
Use a heavy-bottomed pan to prevent the butter from burning.
Whisk in the flour and cook, stirring constantly, until the mixture is golden and bubbly, about 1 minute.
Keep stirring to avoid lumps forming in the roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 4 minutes.
Add the milk slowly to ensure a smooth consistency.
Pour the creamy mixture into the stockpot and stir to combine.
Stir well to ensure the creamy mixture is evenly distributed.
Cook the soup over low heat until heated through, about 5 minutes.
Avoid boiling the soup after adding the milk to prevent curdling.
Serve the soup hot, garnished with fresh parsley or shredded cheese if desired.
Pair with crusty bread for a complete meal.
