Creamy Ham and potato soup

yields approx 3 to 3.5 liters

5 T butter

1.5 cup chopped celery

1.5 cup chopped leeks

5 T flour

4 cups water

4 cups diced potato, cooked

2 cup diced ham

2 cups cream

1 tsp chopped fresh thyme

Salt and pepper

-heat butter, add celery and leeks and sauté till softened, add flour to create a roux. Cook roux 2-3 minutes

-slowly add water, whisking constantly to break up any lumps, add fresh thyme

- add potatoes and ham; simmer bring to a simmer

- add cream, salt and pepper