2 c. water
2 c. diced potatoes
1/2 c. diced or shredded carrots
1/2 c. diced celery
1/4 c. chopped onion
1 tsp. salt
1/4 tsp. pepper

WHITE SAUCE:

1/4 c. butter
1/4 c. flour
2 c. milk
2 c. grated Cheddar cheese
1 c. cubed ham

Combine water, potatoes, carrots, celery, onion, salt and pepper in large pan. Boil 10-15 minutes until tender.

Meanwhile, make the white sauce by melting butter. Add flour and stir until smooth. Slowly add milk; cook until thick. Add cheese to white sauce. Stir until melted. Add sauce and ham to vegetables that have "not" been drained. Heat through. This soup is good and will stick to your ribs. Good with toasted French bread or garlic bread.