Ingredients

• 2 cups water
• 2 cups chopped potatoes
• 1⁄2 cup chopped carrots
• 1⁄2 cup chopped celery
• 1⁄4 cup chopped onion
• 1⁄4 cup butter or margarine
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon black pepper
• 2 cups milk
• 2-1⁄2 cups shredded cheddar cheese or 10 ounces American cheese, torn
• 1 15-ounce can cream-style corn
• 2 cups cubed cooked ham

Directions

1. In a large saucepan or pot, combine water, potatoes, carrots, celery and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
2. For cheese sauce: In a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly.
3. Add cheese to sauce and cook and stir till melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don’t boil. Ladle into soup bowls and top with additional pepper, if you like.

Makes 6 main-dish servings.

Nutrition note: Reduce the fat and sodium in this cheesy soup by using less cheese and ham.

Nutrition facts per serving: 487 cal., 28 g. fat, 34 g. carbo., 101 mg. chol. and 1,196 mg. sodium.