If you use Russet potatoes, they will break down and it will thicken the soup considerably. I used Yukon Gold. They held their shape and it was more soup like.
3½ cups potatoes, peeled and diced
1/3 cup celery, diced
1/3 cup onion, finely chopped (or 2 tbsp dried onion)
¾ cup cooked ham, diced
3¼ cups water
2 tsp vegetable broth powder
½ tsp salt, or to taste
¼ tsp ground white or black pepper, or to taste
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (or 1 cup if using Yukon Gold)
Combine the potatoes, celery, onion, ham, water, broth powder, and salt and pepper in a stockpot. Bring to boiling and cook over medium heat until potatoes are tender, about 10 to 15 minutes.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick, about 1 minute. Slowly stir in milk. 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 with warm rolls.
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