Cheese and Potato Soup

Here's a great recipe to use up that leftover Easter ham.  Simply add in the amount you want.  Or try adding in leftover vegetables like broccoli, asparagus, or carrots - anything goes.   The recipe below is just a springboard for your imagination and it can easily be cut in half or in thirds.  Enjoy!

6 cups diced potatoes 
1 medium onion, diced
1 1/2 cups diced celery
3/4 cup butter
1 quart milk
6 cups water
3/4 cup flour
2 tsp. salt 
​ 1 lb. Velveeta cheese, cubed

Add potatoes, water, celery, onion, and salt to a large stockpot and cook until barely tender.  Melt butter in a small saucepan and 3/4 cup flour. Blend well and add to the potato mix.  Stir until well thickened.  Add cheese, milk, and any additional ingredients of your choice (ham, broccoli, etc,.) and stir until cheese is melted.  Serve with artisan bread. 

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