3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (or 1 diced leek)
1/3 cup finely chopped carrot
1/3 cup finely chopped onion
1/3 cup finely chopped red pepper
1/3 cup frozen corn
3/4 cup diced cooked ham (I used more)
3 1/4 cups low-sodium chicken broth
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1. Combine the potatoes, celery, onion, carrot, red pepper, corn, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour (have it all pre-measured) with a whisk, and cook, stirring constantly until thick, about 1 minute.
3. Slowly stir in milk. Continue stirring over medium-low heat until thick, 5 to 10 minutes.
4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.