Ham & Potato Soup

3 1/2 C. Potatoes, peeled & Diced
1/3 C. Celery, diced
1/3 C. Onion, finely chopped
5 C. Water
2 Tbs. Chicken Bullion Granules
1/2 tps. Salt (to taste)
1 tsp. Pepper (to taste)


CREAM SAUCE:
5 Tbs. Butter
5 Tbs. Flour
2 C. Milk

Cooking Instructions:
Combine first 5 ingredients in stockpot. Bring to boil and then cook 10-15 minutes.
Stir in the Chicken Bullion, Salt & Pepper.

In separate saucepan, melt butter over medium heat.
Whisk in flour with fork and cook stirring constantly until thick. Slowly stir in milk. Continue to stir constantly until thick and creamy (5-10 min).
Add cream sauce to stockpot and simmer until ready to serve.


 Enjoy!