In a large stock pot combine the potatoes, water, ham, celery, carrots, and onion. Bring to a boil then reduce heat to medium and cook for 15-20 minutes or until the vegetables are tender.

Add the chicken bouillon, salt, pepper, garlic, and seasoning blend and mix well.

Meanwhile, melt the butter in a medium saucepan over medium heat. Add in the flour and , stirring constantly, until thick. This will take about 1 minute. Whisk in milk then cook and stir until thick, about 5 minutes.

If you are using the potato flakes instead of the milk and butter mixture, heat the milk in the saucepan over medium heat for 2-3 minutes. Stir in the potato flakes.

Pour the milk mixture (whichever one you made) into the pot with the potatoes and vegetables. Mix well to combine.

Continue cooking for about 10 minutes or until the soup is heated through.

Ladle the soup into bowls and top with chives.