Potato and Ham Soup

This soup turns out thick but it's "stick to your ribs thick!"

....and it can always be thinned with some milk....

Ingredients

• 4 cups potatoes, peeled and diced
• 2 ribs celery, chopped
• 1 onion, chopped
• 3 carrots, chopped
• 2 cups ham, diced
• 1 container or 3 1/2 cups chicken broth
• salt
• pepper
• 5 Tbsp butter
• 5 Tbsp flour
• 2 cups milk
• 2 cups cheddar cheese, shredded

Directions

• cook the veggies and ham in the chicken broth until tender
• use a blender to blend a good part of it (leave a little in the pot so there are some chunky pieces of vegetables (it will turn orange from the carrots)
• in a separate pan, melt butter and whisk in the flour until thick
• slowly add the milk and wait until the mixture is thickened (4-5 minutes)
• Add the milk mixture and the cheese into the pot with the veggies and heat through

Enjoy!