1 large russet potato, peeled and cubed
1/2 onion, chopped
1 bag of mixed vegetables
2 cups shredded, sharp cheddar cheese
1-1/2 cups cubed ham, cooked
2 cups chicken stock
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 tsp salt
1/4 tsp pepper
Place the potato, onion, mixed vegetables, and chicken stock in a large pot.
Bring to a boil, reduce heat, cover and stir occasionally for 10 minutes, until the potato cubes are soft.
In a large skillet, melt the butter on low. Add flour and mix well to make a roux.
Add half of the milk and mix well. Add remainder of the milk and salt & pepper.
Bring to a boil, stirring, until thickened.
Add to the pot and mix well.
Add the cheese to the pot. Stir until melted and mixed.
Add the ham to the pot. Stir and simmer for 10 minutes.