From one of my FAV blogs, La Fuji Mama
4 cups peeled and diced potatoes
2 stalks celery, diced
1 onion, finely chopped
1 cup diced cooked ham
1 quart chicken stock
2 tablespoons chicken bouillon granules
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
8 slices bacon, cooked to a crisp
crumbled goat cheese, finely sliced green onions, salt, and pepper--for garnishing
1. Combine the potatoes, celery, onion, 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.
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. Top each bowl of soup with one slice of crumbled bacon, a tablespoon (or more!) of crumbled goat cheese, some sliced green onions, and salt and pepper to taste. Take a bite . . . swoon . . . enjoy!