1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8|
|Calories from Fat: 171 (65%)|
|Amt Per Serving||% DV|
|Total Fat 19g||25 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 33.3mg||10 %|
|Sodium 214.2mg||7 %|
|Potassium 364.6mg||10 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 17.2g|
|Protein 4.5g||6 %|
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Calories per serving: 263
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