Ingredients
3 1/2 cups potatoes, diced
1/3 cup celery, minced
1 small onion, diced
1 cup cooked ham, diced
3 1/4 cups water
3 chicken bouillon cubes
1 teaspoon ground pepper
3 tablespoons butter
2 tablespoons flour
1/2 cup cheddar cheese, shredded
2 cups milk
Directions
1. Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon and pepper.
2. In a separate saucepan, melt butter over medium-low heat and slowly add shredded cheese until melted. Whisk in flour with a fork, stirring constantly until thick. Slowly stir in milk until the mixture is smooth, about 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup for another 7 to 10 minutes and serve.