As a variation you can add 1 1/2 - 2 cups grated cheddar cheese.
3 cups diced, peeled potatoes
1/4 tsp. celery seed
1/2 cup diced onion
1/2 cup diced ham
3 cups water
2 Tbls. chicken bouillon granules
Salt and White Pepper to taste
I use 1/2 tsp. white pepper & no salt (as bouillon & ham have plenty)
3 Tbls. butter or margarine
3 Tbls. flour
2 cups milk
Cook potatoes, onion, celery seed and ham in a large stockpot with the water until potatoes are tender but not mushy (time will vary dependent upon variety of potato used). Add bouillon, salt, and white pepper. In a separate saucepan, combine butter and flour to make roux, add milk and cook and stir until thickened. Stir into potato mixture, heat through, and serve.
8-10 servings as first course of a meal
4-6 serving as a meal in itself