• 8servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 3 cups diced peeled potatoes

  3. 1 cup diced carrots

  4. 1 cup diced celery

  5. 1 medium onion, chopped

  6. 2 teaspoons salt

  7. 1/2 teaspoon pepper

  8. 6 tablespoons butter

  9. 6 tablespoons all-purpose flour

  10. 4 cups milk

  11. 3 cups shredded Cheddar cheese

  12. 1 cup cubed fully cooked ham

Instructions Jump to Ingredients ↑

  1. In a large saucepan or Dutch oven, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender; drain and set vegetables aside.

  2. In same pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add ham and reserved vegetables. Cook on low until heated through. Do not boil.


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