3 c. peeled and cubed potatoes
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped carrots
2 c. chicken broth or stock (if using stock, decrease salt by 1/4 tsp.)
1 tsp. dried parsley
1/2 tsp. salt
pinch ground black pepper
3 tsp. flour
1 1/2 c. milk
1 1/2 c. shredded cheddar or American cheese
1 c. chopped ham or cooked/drained ground beef
Add first 8 ingredients to a medium-sized stock pot and simmer until vegetables are tender. In a separate bowl, whisk together flour and milk; add to pot and heat until thickened. Stir in cheese and ham/beef until heated through and cheese is melted.
Note: I usually double this recipe.