1/2 c. chopped onion
1/2 c. chopped celery
Butter
2 c. chicken broth
2 c. diced potatoes
1/2 c. diced carrots
1 c. diced ham
2 tbsp. dried parsley
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/4 c. all-purpose flour
2 c. milk
2 c. grated cheddar cheese

In a skillet saute the onions and celery in a small amount of butter. In a large kettle, combine the broth, potatoes, carrots, parsley, onion, celery, salt and pepper. Bring to a boil; reduce heat and simmer for 10-12 minutes until the carrots and potatoes are tender.

Meanwhile, in a small saucepan, melt the butter and add the flour. Stir until smooth, about 1 minute. Slowly add the milk and cook until thickened. Add grated cheese and stir until melted. Pour the sauce into the soup mixture and add ham. Heat through. Serves 6.