Start by gathering all your ingredients. Chop the potatoes, onions, and celery. Take a moment to appreciate the vibrant colors and fresh smells. Grab a comfy spot near the stove. Cooking can be therapeutic!

In a large pot, melt the butter over medium heat. Add the diced onions and celery. Sauté for about 5 minutes until they become translucent. Can you smell that? It’s the aroma of a good meal in the making.

Sprinkle in the flour, stirring to create a paste with the butter and vegetables. This will help thicken your soup. Cook it for about a minute, stirring constantly. We’re not looking for color, just a cooked taste.

Slowly add the filtered water, stirring as you pour. This prevents lumps. Then, add the whole milk slowly. Keep stirring until it’s well combined—your arm might feel like it’s getting a workout!

Add the diced potatoes, chicken bouillon powder, thyme, pepper, and salt. Stir well to combine all the ingredients. Bring it to a gentle simmer. Reduce heat to low, cover, and let it bubble.

Cook for about 20 minutes or until the potatoes are tender when pierced with a fork. You should start to see the soup thicken. Keep checking and stirring occasionally so nothing sticks.

Finally, stir in the diced ham and Dijon mustard. Let it cook for another 5 minutes. You just want to warm the ham through, allowing all those flavors to blend together.

Once it’s ready, serve the soup hot. Consider topping it with some shredded cheese or chives for a little flair. Sit back, enjoy, and savor your culinary success!