2 T. butter
½ cup chopped celery
¼ cup chopped onion
½ cup diced carrot
2 cups water
2 cups diced peeled potatoes
2 tsp chicken bouillon
¼ tsp pepper
Salt to taste
1 cup cubed fully cooked ham
¼ cup butter
¼ cup flour
2 cups milk
2 cups (8 oz) shredded cheddar cheese

In a large Dutch oven, melt 2 T butter. Saute the celery and onions until tender. Add the carrots and saute. Add water, potatoes, chicken bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham.

In a saucepan, melt ¼ cup butter, stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup. Yield: 6-8 servings