4 russet potatoes – peeled and diced
2 stalks celery – finely chopped
1/2 onion – finely chopped
1 cup diced, cooked ham
3 cups water
2 chicken bouillon cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 dashes hot pepper sauce – optional (just if you have it)
1/2 stick butter
4 tablespoons flour
2 cups milk
1 cup shredded Cheddar cheese
1) Combine the potatoes, celery, onion, ham, bouillon cubes, seasonings and water in a large pot. Bring to a boil and then cook over medium heat until potatoes are tender.
2) In a separate saucepan, melt butter over low heat. Whisk in flour until smooth. Gradually whisk in milk and continue stirring until smooth. Add cheddar and stir until smooth. Stir the milk mixture into the large pot and cook on low until soup is heated through.
*Use a large spoon to break up some of your cooked potatoes for extra thickness.