Cheesy Potato & Ham Soup

A definate favorite of my family's. Freezes well. A very filling soup. I serve it with a nice fresh loaf of bread or some fresh rolls. Prep time is considerably less if you have & use a food processor to chop and grate veggies. Good leftover as well.

• Ready In: 1 hr
• Serves: 3-4

Ingredients

• 3  cups  diced potatoes
• 1⁄2 cup  diced celery
• 1⁄2 cup  grated carrot
• 1⁄2 cup  diced onion
• 1 1⁄2 cups water
• 1  chicken bouillon cube
• 1 1⁄2 cups milk (I use whole)
• 2  tablespoons flour
• 1⁄3 lb Velveeta cheese (I use more)
• 1⁄2 teaspoon salt
•  pepper, to taste
• 2  cups  cubed ham (I use turkey ham, about 2 c.) (optional)

Directions

1. In large, heavy saucepan, bring first 6 ingredients to a boil.
2. Cook til veggies are tender.
3. Mix milk& flour together and add to veggies.
4. Cook, uncovered, until boiling, STIRRING nearly constantly.
5. Add the cheese, salt, pepper& ham.
6. Stir til cheese is melted.
7. ***Iusually double this recipe***.