I like to double this recipe because leftovers are so good. Sometimes I buy an uncooked ham steak, dice it and cook it a few minutes before adding the onion and celery and continuing with the recipe. These ingredients are easy to keep on hand so you can throw this soup together in a jiffy.

4 cups peeled and diced potatoes  (if I use red potatoes, I just scrub them and leave skins on)
2 Tbsp. canola oil
1/2 cup diced celery
1/2 cup chopped onion
1 cup diced cooked ham
5 cups chicken broth
1/2 tsp. salt, or to taste
1 tsp. freshly ground pepper
5 Tbsp. butter
5 Tbsp. flour
2 cups milk

In stockpot, saute celery, onion and diced ham in canola oil until softened and fragrant. Add potatoes, broth, salt and pepper. Bring to boil and simmer until potatoes are tender. With potato masher, crush potatoes, leaving some chunks. In separate pan, melt butter; add flour to make roux, cooking 3-4 minutes. Add milk slowly, stirring constantly until smooth and thick, about 4-5 minutes. Add milk mixture to stockpot, stirring until thoroughly mixed and heated through.  Taste and add salt and pepper to taste before serving.