6 cups diced potatoes
1 c. ham (or more)
1/2 c. shredded carrots
1/2 c. chopped celery
1/2 c. chopped onion
6 chicken bouillon cubes
8 oz. sour cream
1 can chicken broth (add enough water to make 2 quarts)
2 cups milk
4 tbsp. flour
16 oz. cheddar cheese
salt and pepper

Bring broth water and bouillon cubes to a boil. Boil potatoes until tender. Do not drain. Sauté carrots, celery and onion in a bit of butter, then add to potato mixture. Add ham, combine milk and flour until smooth, then add to potato mixture and cook until thickened. Stir in sour cream and cheese. Simmer until cheese is melted. Season to taste.