Ham & Potato Soup

1/2 c. peeled and diced potatoes (if using red, no need to peel)
1/3 c. celery, diced
1/3 c. onion, chopped
1/3 c. carrots, chopped (optional)
1 c. cooked ham, cubed
3 1/4 c. water
2 T. chicken bouillon granules
1/2 t. salt, or to taste
1 t. pepper
5 T. butter
5 T. flour
2 c. milk (or half & half or heavy cream)
1 c. cheddar cheese, shredded

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, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Put the shredded cheese in the soup to warm, or serve on top of each bowl of soup.

Serve immediately.

Makes about 3-4 portions.