Prep time: 35-40 minutes
Servings: 8-10

Submitted by: Tina Frisinger, Karmin’s Kitchen Table
My husband got this recipe from his mom when he was in college. When he and his brother were living in the fraternity, she would send them back to school after breaks with all the ingredients and the recipe. All they had to do was put it together!

1 cup carrots
2-3 cups diced potatoes
½ medium onion, chopped
1 ½ cups chopped celery
1 teaspoon salt
½ teaspoon pepper
2 cups water
2 cups milk
¼ cup flour
2 tablespoons butter
18-ounce Velveeta cheese, cubed
1 cup chopped ham
2 teaspoons chicken bouillon

In a soup pot, boil the first seven ingredients; do not drain. Using a shaker or jar with a tight-fitting lid, mix the flour and milk. Melt the butter in a saucepan and add the milk/flour mixture, cheese, ham, and bouillon. Heat until melted, but keep a close eye on it; it can scorch easily. Add the vegetables and stir.