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4 cups potatoes, cubed
4 cups water
1 cup thinly sliced carrots
1 cup finely chopped celery
1/2 cup diced onions
1 tsp. salt

In soup kettle, combine potatoes, water, carrots, celery, onion and salt. Bring to a boil, reduce heat and simmer until vegetables are tender. Do not drain.

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 a saucepan, melt butter and whisk in flour and salt. Cook for 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture has thickened. Fold in ham. Stir into vegetable mixture and simmer.

Submitted by: Diane Hannan, Holy Cross, Iowa[[In-content Ad]]

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