Chris Bryant – Johnson City, Tenn.

• 4 medium potatoes, peeled and diced.
• 1 c. celery, sliced1 c. carrots, peeled and sliced.
• 3 c. water
• 4 Tbsp. butter, softened
• 1/2 c. flour
• 2 c. cooked ham, diced
• 1 quart milk
• 1 pound mild cheddar cheese, grated

Cook potatoes, celery, carrots and water into large, 5 to 6 quart saucepan.

Bring to a boil and simmer, covered, for 20 minutes.

Whisk butter and flour into paste.

Add ham and milk to boiled vegetables.

Stir constantly until smooth over medium heat, then bring to a boil.

Remove soup from heat and stir in cheese.