Ham and potatoe soup

OMG it's freezing!! I am dead serious I was shivering so much in my 5 period at work I was about to faint.All I was thinking is I need soup.I am sorry to any cafeteria people but cafeteria lunches (at least In my school) aren't the yummiest thing.Seriously a lot of it is fake.So I was driving home thinking of what I should make for dinner and I wanted something warm,easy, and not the heaviest thing because later today me and the girls are having a party at somebody's house and its all dessert!!!!!!!! I'm making chocolate chip fudge brownies but 12 people are coming and everybody is in charge of bringing a dessert.Anyway I wanted  something that is Delicious,filling,but not to heavy and this passes with an A+. Speaking of an A+ I must be a good teacher because a bunch of the kids in my Classes got A+ on there quizes today.But all I could think of that I was freazing!!!!!!!!!!!!!!! I already packed peanut butter and crackers for lunch so I didn't want to run to the store.So let me tell you about the flavors in here.You have creamy flavorful soup with juicy ham and potatoes.Want to know the secret ingredients.Its not really a secret ingredients since I am putting it on my blog but it really gives it a nice texture.So you ready?Hm...... I don't know if your ready for this.I will tell you anywaay.CELERY!!!!!!!!!!!!!!!!!!!!!! It goes AMAZING with the potato and OMG its good!!!!!!!!!!!!!! It also has the chopped onion witch gives it a kiss of happieness!!!!!!!!!!!!!!!!!!!!!!!!So I gotta go make some brownies so Bye!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
3 1/2 cups peeled,diced potatoes
1/3 cup diced celery
1/3 cup diced white onion
3/4 cups cooke,diced ham
3 3/4 cups water
2 tablespoons chicken bouillon granules 
Salt and Pepper
5tablespoons of butter
5 tablespoons all-purpose floue
5 cups milk

Directions- 
Combine the potatoes, celery, onion, ham and water in a stockpot. 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. 
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 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. 
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately and enjoy
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Recipe adapted from-Allrecipes