I melt the butter in a large pot over medium heat. I cook the onion and carrots for 5 minutes.

I stir in the flour, then slowly add the broth and milk.

I add the potatoes, ham, and pepper. I bring the soup to a gentle boil.

I reduce the heat, cover the pot, and simmer for 20 minutes, until the potatoes are tender.

I taste it before adding salt because ham usually brings plenty.