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Combine potatoes, water, onion, celery, pepper and salt in a large saucepan. Cook until vegetables reach desired tenderness. In separate bowl, mix flour and one cup milk, blending well. Add flour/milk mixture, butter, chicken broth, ham and remaining milk to large saucepan with potato mixture. Simmer on medium heat for about 20 minutes or until heated through and thickened. Cooling soup slightly before serving will thicken soup.
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