3 1/2 cups peeled and diced potatoes. (I use ours canned from the garden) 1/2 cup diced celery 1/2 cup diced onion 1 large clove garlic, minced. (I use my own mined garlic. See my video to learn how to make your own.) 1 med. carrot cubed 2 cups cubed cooked ham (Great way to use leftover ham) 1 1/4 cups water 2 cups chicken broth (Ours is made from out stewing hens and frozen.) Salt/Pepper to taste 5 Tbls. butter 5 Tbls. flour 2 Cups milk (No cow yet. Probably never.) Combine the potatoes, celery, onion, carrot, ham and water in a stock pot and cook until tender. (If you are using canned potatoes like me, saute the celery, onion, and carrot in a few Tbls olive oil until tender and then add the water, potatoes and ham.) Stir in the chicken broth, salt and pepper. I also like to add some dried herbs. Use whatever you like. In a separate pan, melt the butter over medium heat and whisk in the flour. Stirring constantly, slowly add the milk and stir until starting to thicken. Add the milk mixture to the potatoes and ham and cook until heated through and desired thickness. Only takes a few minutes more. Enjoy with fresh bread. Very tasty. You can thank me later.