Creamy Potato and Ham

I try not to turn my oven on in the summer time. I try not to make soup either. But this turned out really yummy, so I'll make an exception!

In a large pot bring to a boil:

2 cans chicken broth

Once the broth is boiling add:

4-5 potatoes, cubed
2 celery stocks, chopped
1 large carrot, chopped (I used baby carrots)

Simmer the vegies for about 17 minutes. While this is simmering make your white roux.

In a saucepan melt:

1/2 cube butter

Once the butter begins bubbling add:

1/4 cup chopped white onion

Let the onion cook for about 7 minutes. Then add and whisk:

3 T flour
1/4 tsp salt

Once the flour is worked in add slowly:

2-3 cups milk
Whisk the milk until the roux begin bubbling. Then continue to whisk for another 2-3 minutes. Yes, your arm may get tired. But it is worth it :)

Once the roux is done slowly add it to your pot with the cooked vegetables. Do not drain the chicken broth. Just add the milky roux to the brothy vegies. Give a couple stirs with your wooden spoon.

add:

2 cups chopped ham