3 c. boiling water
4 potatoes, cubed
1 c. sliced celery
1 c. sliced carrots
1/2 c. minced onion
2 tsp. salt
Pepper to taste
1/2 c. butter
1/2 c. flour
4 c. milk
1 lb. sharp cheddar cheese, shredded
2 c. cubed cooked ham
Tabasco sauce

In a dutch oven, add vegetables to boiling water. Season with salt and pepper. Cover and simmer 10 minutes. In saucepan, melt butter, blend in flour and slowly stir in milk. Cook, stirring constantly, over medium heat until mixture boils, boil 1 minute. Add cheese, stir until melted. Stir cheese mixture into vegetables, add ham and Tabasco to taste. Heat and blend well, being careful not to allow soup to boil.