INGREADIENT

• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 1 cup frozen peas

Direction

1. In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
2. Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk; add salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.