3 or 4 medium potatos, cleaned, peeled, and cut into bite-sized pieces
1 qt whole milk
1 cup diced ham (Petit Jean peppered ham is great)
1 medium onion, chopped
2 celery stalks, chopped
5 tbsp butter
2-3 tbsp flour
Fill a medium stockpot about three-quarters full of water and bring to a boil.
Add potatos and 1 tsp salt to the stockpot and cook 8-10 minutes, until the
potatos are just a little underdone. Drain and set aside.
Meanwhile, saute the onions and celery in 2 tbsp of butter until both are soft.
Melt 3 tbsp butter in the stock pot. Stir in just enough flour to make a thin
paste and cook a couple of minutes, stirring constantly. Whisk in the milk.
Transfer the potatos, ham, onions, and celery to the stock pot and simmer about
30 minutes. Salt and pepper to taste. Serves 6.