Ham and Potato Soup

I'm sitting here on my couch all cuddled up in a blanket.  Tonight is supposed to be the first really cold night since last winter.  With cold weather on the brain, warm food comes to mind.  My crock pot soups are always favorites when the weather is chilly, but this ham and potato soup is one of my all-time favorites.  You can whip up a pot in about half an hour, and it is delicious in a bread bowl.

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Ham and Potato Soup
(adapted from Delicious Ham and Potato Soup on allrecipes.com)

3 1/2 cups potatoes, diced
2 stalks celery, sliced
1/3 cup onion, finely chopped
3/4 cup cooked ham, diced (even cutting up lunch meat works here)
3 1/2 cups water
5 chicken bouillon cubes (or about 2 Tbsp bouillon granules)
1/2 tsp salt
1/2 tsp pepper
5 Tbsp butter
5 Tbsp flour (also the same as 1/4 cup + 1 Tbsp)
2 cups milk

1. Combine potatoes, celery, onion, ham, and water in a large stock pot.  Bring to a boil and cook over medium-high heat for 15-20 minutes, or until potatoes are just tender.  Reduce heat to low and stir in bouillon, salt, and pepper.
2. In a separate saucepan, melt butter over medium-low heat.  Whisk in flour and cook, stirring constantly, for about 1 minute.  Slowly whisk in the milk, stirring constantly to avoid clumps.  Continue cooking, stirring frequently for 5-7 minutes or until the mixture is slightly thickened.  This might take longer than that, depending on how low your heat is.  If it doesn't seem to be any thicker, keep cooking it until it does.
3. Pour milk mixture into the large stock pot and stir to combine.  Turn up the heat to medium, and cook until heated through.
4. Serve up some comfort with this soup in a homemade bread bowl.  Mmm...