Make a hearty soup for lunch with leftover ham.
3 1/2 C. peeled and diced potatoes 1/3 C. diced celery 1/3 C. finely chopped onion 3/4 C. diced cooked ham 3 1/4 C. water 2 Tbs. chicken bouillon granules 1/2 tsp. salt, or to taste 1 tsp. ground white or black pepper, or to taste 5 Tbs. butter 5 Tbs. all-purpose flour 2 C. milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.