2 cups potatoes, peeled and diced
1/2 cup carrots, peeled and diced
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cups water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup cooked ham, cubed
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8 ounce package, shredded cheddar cheese

Combine vegetables, water, salt and pepper in a large soup pot. Bring to a boil over medium heat. Reduce heat, cover and simmer until vegetables are tender. Stir in ham. Set aside.

In a separate saucepan, melt butter, stir in flour until smooth. Gradually add milk, bring to a boil. Cook and stir for 2 minutes, until thickened; remove from heat. Stir in cheese until melted; add to vegetable mixture and heat through.

Serves 9

Submitted by: Judy Brannock