Emily's Cheesy Ham and Potato Soup

Ingredients

• 3 1/2 cups potatoes, peeled & diced
• 1/3 cup celery, diced
• 1/3 cup onion, finely chopped
• 1 cup chopped carrot
• 1-2 cups ham, diced and cooked
• 3 1/4 cups water or chicken broth
• 2 T chicken bouillon granules (omit if using chicken broth)
• salt (to taste)
• 1 tsp pepper
• 1 stick butter
• 1/2 cup flour
• 2 1/2 cups milk
• 2 cups shredded cheese

Directions

Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.

Then cook over medium heat until potatoes are tender.

Stir in the chicken bouillon, salt (if using), and pepper.

In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. (If you want a thinner soup, reduce butter and flower to 1/4 c. each

Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).

Add in cheese and stir until melted.

Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).