For those who want this recipe to end up thicker, I recommend making a roux out of the butter and flour before adding the (cold) chicken broth to the pot. This will result in a thicker soup.
When I made this, I cooked the potatoes (about 8 medium) in a pot with their skins until they were soft. While those were cooking, I cut up the onion, celery, and about a half a bag of baby carrots, which I then sautéed in the 6 TBSP of butter. Once the onions were starting to look clear, I added the flour and created a roux, which thickened up my soup when I added the water and chicken bouillon cubes (this recipe does not need actual chicken broth to be successful). As the broth mixture got warmer and started to thicken, I added a cup and a half of chopped ham into the soup, along with the drained potatoes and the half and half. After cooking it for a while, I also added a cup of Velveeta cheese, cubed to give the soup more flavor. This turned out wonderfully, just like the soup I grew up eating at my mom's house. I will definitely make this again-it was so good!
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For those who want this recipe to end up thicker, I recommend making a roux out of the butter...