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Combine diced potatoes, carrots, celery and onions
with chicken broth in a large stockpot. Cook over
medium high heat about 25-30 minutes until
potatoes are nearly soft when poked with a fork.
Reduce heat to low. In a medium saucepan melt
butter over medium heat, add flour and whisking
constantly cook for 1 minute. Slowly add milk,
stirring constantly cook until mixture begins to
thicken. Season with salt, pepper and optional
nutmeg. Add thickened milk mixture to potato soup
mixture. Cook potato soup over low heat until
potatoes begin to slightly break down and thicken
soup, about 15 minutes. Add sour cream and mix
will. Ladle warm soup into serving bowls, top each
serving with ham, cheddar cheese and green onions.
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