1. Combine potatoes, celery, onion, ham and water in a stock pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10-15 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 mil 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. Stir the milk mixture into a stockpot, and cook soup until heated thoroughly, serve immediately.
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|Serving Size: 1 Serving (590g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 91 (28%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||14 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 33mg||10 %|
|Sodium 250.5mg||9 %|
|Potassium 929mg||24 %|
|Total Carbohydrate 50.4g||15 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 43g|
|Protein 11.2g||16 %|
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Calories per serving: 328
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