2 med. potatoes, pared & cubed
1/2 c. boiling water
1 c. chopped onion
3 tbsp. butter
3 tbsp. all-purpose flour
3 c. milk
1 1/2 c. chopped fully cooked ham
1 1/2 c. (6 oz.) shredded sharp process American cheese (Velveeta is good)

Cook cubed potatoes in the boiling water until tender, about 10 minutes. Drain, reserving liquid. Add enough water to reserved liquid to make 1 cup.

In saucepan cook onion in butter until tender, but not brown. Blend in flour. Add milk and potato water all at once. Cook and stir until mixture thickens and bubbles. Add chopped ham and shredded cheese; stir to melt cheese. Ladle into soup bowls. Serve with toasted croutons, if desired. Makes 4 generous servings.