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Submitted by: Tiffany Burdette from Everson, WA
Originally shared on the web 09/20/2013

3-1/2 c. potatoes, peeled and diced
4-1/4 c. water
1/3 c. celery, chopped
1/3 c. onion, finely chopped
3/4 c. cooked ham, diced
6 cubes chicken bouillon
1 t. pepper
1/2 t. salt
5 T. butter
5 T. all-purpose flour
2 c. milk
Garnish: celery leaves

Combine all ingredients except butter, flour, milk and garnish in a 5-quart slow cooker, Cover and cook on low setting for 6 to 8 hours, until potatoes are fork-tender. About 20 minutes before serving, melt butter in a saucepan over medium heat; stir in flour. Gradually add milk, stirring constantly until thickened. Stir mixture into soup in slow cooker. Cover and cook on low setting 15 to 20 more minutes, until thickened. Serve garnished with celery leaves. Serves 8.