ham and potato soup

Just in time for St. Patrick's Day . . .

Ham and Potato Soup
Serves 4-6

Ingredients
2 large potatoes peeled and diced
2 stalks celery diced
1/2 cup finely chopped onion
1 cup diced cooked ham (or corned beef)
28 oz chicken broth
1/2 teaspoon salt, or to taste
1/2 teaspoon ground white or black pepper, or to taste
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk

Directions
Combine the potatoes, celery, onion, ham and water in a 4 qt crockpot. Cook on low 8 hours until potatoes are tender.

In a separate saucepan, melt butter over medium-low heat. Stir in flour and cook, stirring constantly until a paste forms, 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, 5 to 6 minutes.

Stir the milk mixture into the crockpot, and cook soup on high just until heated through. Be sure not to let it boil or the milk will separate. Stir in salt and pepper. Serve immediately.