3 c. water
4 medium potatoes
1 c. pared sliced carrots
1/2 c. diced onions
2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
1/2 c. flour
1 qt. milk
1 lb. sharp Cheddar (4 c.), grated
1 c. sliced celery

Bring water to boil in kettle. Add potatoes, celery, carrots, onion, salt and pepper. Cover and simmer 10 minutes or until vegetables are tender. Melt butter in large saucepan. Blend in flour. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture comes to boil. Boil 1 minute, then stir in Cheddar until melted. Add to vegetables. Heat, but do not boil. Can add 2 cups cubed cooked ham and hot pepper sauce to taste. Tabasco works well.