HAM & POTATO SOUP

4 cups peeled diced potatoes

1/3 cup celery

1/3 cup onion

1 cup diced cooked ham

3 cups chicken stock

½ tsp salt or to taste

1 tsp pepper

5 TBL butter

5 TBL flour

2 cups milk

8 oz cream cheese or 1lb. velveeta, room temp and cubed

Put stock, potatoes, celery, onion and ham in pot.  Bring to a boil then simmer 15-20 minutes until potatoes are tender.

While veggies and ham are simmering make a roux in a separate sauce pan with the butter and flour.

Stir until thick.

Slowly whisk in milk to the roux.

Cook about 5 minutes until thick.

Stir the milk mixture and spices into the veggies.

Add in the cheese of choice and stir until melted.