1/2 c. butter
1/2 c. flour
4 c. milk
1 lb. Cheddar cheese, shredded
3 c. water
4 med. potatoes, scrubbed and diced (I leave peeling on)
1 c. diced celery
1 c. sliced carrots
1 c. diced onion
1 sm. head cauliflower, separated into florets
2 c. diced, cooked ham
Salt, pepper and Tabasco to taste

Combine water, vinegar, salt and pepper in large pot. Bring to boil, cover and simmer about 15 minutes or until vegetables are tender. Melt butter in heavy saucepan, stir in flour. Cook 2 minutes, stirring constantly. Gradually add milk and cheese, cook until thick and bubbly, stirring constantly. Stir cheese sauce, ham and Tabasco into vegetables and heat thoroughly.