Peel and dice 5 pounds of potatoes. Peel and dice 4 or 5 carrots, chop 1/2 bunch of celery and dice 1 large onion. Cook in 2 or 3 quarts of water until tender. Scald 1 gallon of milk. Add to cooked vegetables. Make a roux and stir into soup. Add 6 ounces chicken bouillon. Salt and pepper. Add celery salt and chopped ham. To make roux, melt 1 pound butter and stir in 2 cups flour. Serves 20 to 25.