CHEESY POTATO SOUP

4 cups diced potatoes
1 cup diced celery
1 cup grated carrots
½ cup diced onions

Boil for 10 minutes in 3 cups of water.

Cream Sauce
½ cup margarine
½ cup flour
1 quart milk
2 teaspoons salt
pepper to taste

Melt margarine in a large pan. Slowly add flour to margarine. Slowly add milk to the margarine mixture with a wire whisk to avoid clumping. Add additional seasonings. Add cream mixture to undrained vegetables. Add 1 pound grated cheddar cheese and 2 cups chopped cooked ham.
Erin Ropelato