Chunky Cheese Soup

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

Added Dec. 2017