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2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas, thawed
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 7 servings
See more at http://www.tasteofhome.com/Recipes/Cheddar-Ham-Soup
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1st Keep
 Locknessie
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