2 cups cut-up cooked ham
1 medium onion chopped
2 1/2 cups sliced carrots
2 1/2 cups sliced celery
4 medium potatoes cubed
1 tbsp minced garlic
2 quarts water
1 can evaporated milk (plus one can of water)
1/2 cup flour for thickening
2 cups of finely shredded cheddar cheese

DIRECTIONS:
In large pot add the potatoes, carrots, celery, onion, garlic, parsley and 2 quarts of water. Heat to boiling then add ham and reduce to simmer. Cook until the potatoes and vegetables are tender. Blend the flour with 1 cup of the evaporated milk. Add the evaporated milk mixed with flour and the remaining evaporated milk plus one can of water to the soup and simmer until thickened. When soup is done remove from heat source and stir in the shredded cheese. Let sit until cheese is melted into the soup and it has cooled slightly and then serve.

ENJOY!

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