*Optional steps. Nice but not necessary.

1. Combine the potatoes, celery, onion, ham in a large stockpot and add enough water just to cover and slightly float. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate large-ish 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. The amount of milk you use is really dependent on how much space you have left in the stock pot boiling the potatoes. :)

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Remove from heat, stir in cheese. 'Soften' the sour cream by mixing with some finished soup, then pour into the pot and stir gently. Serve immediately, garnish with a sprinkle of green onion if you like (I do.).