Great Potato Soup

4 cups cubed potatoes (about 6 potatoes)
4 cups water
1 cup thinly sliced carrots
1 cup finely chopped celery
1/2 cup diced onions
1 tsp. salt
Broth
1/2 cup butter
1/2 cup flour
1 tsp. salt
2 cups milk
1/2 cup shredded cheddar or Colby cheese
2 cups diced ham

In Dutch oven or soup kettle, combine potatoes, water, carrots, celery, onion and 1 tsp. salt. Bring to a boil, reduce heat, and simmer until vegetables are tender. DO NOT DRAIN.

Meanwhile, in saucepan, melt butter, whisk in flour and salt. Cook 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture has thickened. Fold in ham. Stir into vegetables and broth. Simmer until ready to serve.

Makes 6 servings.

AUTHOR: Marge