2-3 cups water
2 cups diced potatoes
1/2 cup diced Carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 teaspoon pepper and salt (sparingly) to taste
1 cup cubed ham
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham.
In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for two minutes or until thickened. Stir in cheese until melted. Add cheese mixture to the soup and stir until well blended.
***Just a tip--be wary of adding too much salt to your soup since ham has plenty of nitrites and salts to contribute.***