Troy'S Cheesy Potato Soup

• 6 medium potatoes, peeled and cubed
• 1 small onion (1/3 c.)
• 1 stalk celery
• 1 small carrot
• 2 Tbsp. butter
• 2 Tbsp. cornstarch
• 8 c. milk
• 2 Tbsp. instant chicken bouillon granules
• 4 c. shredded American cheese
• 1 1/2 c. chopped, fully cooked ham

1. In a large saucepan, combine potatoes with enough water to cover.
2. Bring to boiling and cook, covered, for about 12 minutes, or until potatoes are tender.
3. Drain off water.
4. In a 4-quart Dutch oven, cook onion, celery and carrot in butter until tender. Stir in cornstarch.
5. Add the milk and bouillon granules to the cooked onion mixture.
6. Stir in potatoes.
7. Cook and stir until slightly thickened.
8. Cook and stir for 2 minutes more.
9. Add cheese; stir until melted.
10. Add ham; heat through.
11. Serve topped with additional cheese.
12. Makes 8 to 10 servings.

potatoes, onion, celery, carrot, butter, cornstarch, milk, instant chicken, american cheese, ham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918208 (may not work)