Ingredients
3 cups diced peeled potatoes2-1/2 cups broccoli florets1 cup chopped onion1 cup grated carrots2 celery ribs, diced4 teaspoons chicken bouillon granules3 cups water3/4 cup butter, cubed3/4 cup all-purpose flour4 cups whole milk1 teaspoon salt1/4 teaspoon pepper1 cup cubed fully cooked ham1 cup shredded cheddar cheese
Preparation
In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender.
In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.
