Chunky Potato, Cheese and Ham Soup

This is one of my favorite Fall/Winter soups.  It is supper easy to make and smells so good cooking.  You can cook this two ways.  Of course my favorite way is in the crock pot, but it can be cooked on the stove top as well.  It all depends on how much time you have.

Ingredients:
2 1/2 cups water (add more as needed)
2 cups diced peeled potatoes
1/2 cup diced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1 cup cubed fully cooked ham
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups (8oz) shredded Cheddar cheese
*You can omit the carrots and celery if you don't like them.  You really can't taste them once the soup is done.*

Crock Pot Directions
1- Combine the  first eight ingredients in crock pot.
2-Cook on high for 6 hours.
3- About 30 minutes before serving, melt butter, stir in the f lour untill smooth. Gradually add the milk. (in separate bowl)
4- Pour in crock pot and stir for about 2 minutes until there are no clumps of flour. 
5-Add cheese and stir until melted.

*You may need to add more milk and/or cheese, to your liking.  Taste it before you do.*

Stove Top Directions
1-Combine the first eight ingredients in large saucepan and bring to a boil.
2-Reduce heat; cover and simmer until the vegetable are tender.
3-In another saucepan, melt the butter, stir in flour until smooth. Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.
4- Stir in cheese until melted; add to the soup.

This recipe yields: 6-8 servings.