I made this once and it was really more soupy than I like my potato soup.. I like it more creamy like a chowder. I just made it again with some leftover Honeybaked ham and this batch is the best potato/ham-potato soup I've ever had in my life! I did alter the recipe as follows: Used about another cup or so of potatoes, no celery, probably a little more ham than it called for, as well as 1.5tsp of minced garlic. I also used a can of chicken broth and filled my measuring cup to the 3.25C line the rest of the way with water, rather than using bullion. To make it creamier: To the milk roux, I used 5 tbsp butter and 6 tbps flour and followed the directions for stirring, cooking, and adding to the pot. I also made a chopping motion in the potato pot when they were cooked to break up the larger chunks and maybe get some more 'mashed' potato bits to add to the creaminess. Hope this helps someone but I will DEFINITELY be making this again, hopefully its as good with store-bought ham as it was with the Honeybaked ham.

I've made this recipe twice now. The first time was with a pork tenderloin cut, the second was with a pork blade roast (boston butt.) I highly recommend going with the boston butt, because the meat has more fat and it tastes a lot better that way. No matter if you're using 2 lbs or 8 lbs of roast, just cover the roast between 1/2 and 3/4 the way with root beer and cook it for 8 hours low and slow. Drain, pull, and sauce it up. Yum!