1 qt. ham stock
1 c. shredded ham
2 med. onions
2 med. potatoes
2 carrots
2 stalks celery
1 clove garlic
2 tbsp. cornstarch
1/2 lb. cheddar cheese
1/2 c. evaporated milk

In a heavy soup pot heat ham stock and shredded ham. Grate onions, potatoes, carrots, celery and garlic. Add to ham stock. Cook over very low heat until vegetables are tender, about 2 hours. Thicken soup with cornstarch. Remove from heat and add cheese. Stir until cheese is melted. Add cream.