Cheesy Potato Soup

From the Kitchen of: Jana Cronin

2 cups water

½ cup carrots (chopped)

½ cup celery (chopped)

4 medium potatoes (chopped)

½ teaspoon salt

1/8 teaspoon pepper

½ cube butter or margarine

1/3 cup flour

2 cups milk

2 cups cheese

1 cup cubed ham

In a large saucepan bring water to a boil. Add carrots and celery then reduce heat to Med-High. When carrots begin to soften add potatoes, salt and pepper.

In a separate saucepan melt butter, remove from heat and add flour. Add milk and blend together until smooth. Bring to a boil, stirring frequently, until thickened (about 1 min). Remove from heat then add cheese.

Once veggies are tender, remove from heat and add cheese mixture and ham.