4 c. chicken stock
2 1/2 c. milk
1 1/3 c. half and half
1 med. onion, minced
1 c. celery, minced
1/2 lb. ham, diced fine
1/2 c. butter
1/2 c. flour
2 lbs. potatoes, peeled and diced
1 tsp. salt
1/2 tsp. pepper

Cook potatoes in chicken stock until soft. In a separate pan, heat butter; add onion and celery and cook until soft. Add a small amount of chicken stock then add flour slowly and stir until thick and smooth, then add mixture to hot stock, stirring continuously. Slowly add milk, half and half, seasonings, and ham. Heat through but do not boil.