3 1/2 Cups peeled and diced potatoes
1/3 Cup diced celery
1/3 Cup finely chopped onion
1/2 Cup diced carrots
1 Cup diced cooked ham
3 1/4 Cup chicken broth
1/2 Teaspoon salt
1 Teaspoon pepper
5 Tablespoon butter
5 Tablespoon flour
2 Cups milk
Combine all the vegetables (I actually put in a little bit more of the veggies than what was called) ham and broth in a stockpot (because I added a little more veggies, I also added a little water to the stockpot.) Bring to a boil and cook over med heat until potatoes are tender (about 10-15 min.)
In a separate saucepan, melt butter. Whisk in flour with a fork, and cook, stirring constantly until thick. Slowly add in milk so lumps don't form. Continue stirring over med-low heat until thick, 4-5 minutes.
Stir in milk mixture to stock pot, cook until heated through.
Top with shredded cheese, green onion, and bacon, if desired.