Creamy Ham and Potato Soup

I've been playing nurse over at my house. All of my kids and my husband all of sudden got hit with 103 temperature and the chills. John was on his way to go golfing and came home so you know it had to be serious. They've been sleeping most of the day. I've been shuffling around my house making the rounds between taking temperatures, giving medicine, and trying to make them drink fluids. I'm just hoping that I don't get it next but I feel like it's inevitable. They would hardly eat anything but I did get them to eat this soup. This soup has 5 out of 5 stars on Allrecipes and over 4,000 people have rated it so what does that tell you! It's definitely the best potato soup I've had. Thanks Becky for sending it my way...

Creamy Ham and Potato Soup

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:
1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate 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 so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
 
5. Makes 6 servings
 
Source: adapted from Allrecipes