This soup is one of my favorite quick and easy one dish meals. My kids love it and it's a great meal for a cold, rainy day. It's also something I make when I'm cooking on the fly since chances are likely that I'll already have the ingredients in my frig and panty.
3/4 cup diced cooked ham
3 1/4 cups water
1 1/2 tablespoons chicken bouillon granules
1 teaspoon ground white or black pepper
1/2 cup frozen corn (optional)
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, pepper and frozen corn.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick. Slowly stir in the milk, stirring constantly so that there are no lumps. Continue stirring over medium-low heat until the mixture is thick and sticks to the side of the pot (around 5 minutes).
Stir the milk mixture into the stockpot, and cook soup until heated through.