1. Combine the potatoes, celery, leek, ham and chicken stock 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, spices, and salt to taste.
  2. 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.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
  4. Can also be cooked low and slow or kept warm in a crock pot.


  • Cook a ham hock; boiled it to make stock and used this in place of the water, then remove tender meat and add thyme and sage to make my own broth that has an extra kick of flavour!
  • No meat at all or, italian sausage, diced chicken breast
  • Vegetable additions: corn (tastes more like a chowder than soup), (presteamed) broccoli, baby carrots and substitue in extra onion and or replace chives with additional onion.