2 tbsp. cornstarch
1 lb. med. sharp cheddar cheese, shredded
2 c. water
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. Worcestershire sauce
1 sm. clove garlic, minced
1/2 c. butter
1 c. diced cooked cauliflower
1/2 c. finely chopped carrots
1 c. sliced mushrooms
1 c. finely chopped onions
1 c. finely diced Canadian bacon or fully cooked smoked ham
2 c. half and half, or undiluted evaporated milk

Mix cornstarch with cheese. In 4-6 quart Dutch oven or stock pot, bring water to boil. Add cheese mixture a little at a time, stirring constantly.

Continue to cook over medium heat, stirring constantly until cheese melts and mixture become smooth. Remove from heat. Add salt, pepper, Worcestershire sauce and garlic. In skillet saute each vegetables and the ham separately, using 2 tablespoons butter each time. Add to soup.

Heat again, stirring constantly. Add half and half until desired thickness is reached. If too thick, thin with a little milk.