4-5 med. potatoes, cubed
1 onion, chopped
1 carrot, finely chopped or grated
1/3 c butter
1/3 c. flour
3-4 c. milk
Salt and pepper to taste
(Optional - chunks of ham)

Cook potatoes, onion and carrot in enough water to cover until tender. Mash potatoes some but leave chunky.

Melt butter in saucepan and add flour stirring constantly. Gradually stir in milk slowly and add spices. Simmer until thickened and heated through but do not boil. Add chunks of ham if desired.

If soup is too thin you can add a little instant potatoes, if too thick add more milk. Can also be served with grated Cheddar cheese and/or cooked crumbled bacon on top.