Cook potatoes until tender, drain. Cook carrots and drain. Saute onion and celery in two tablespoons butter until tender. Combine potatoes, carrots, onion, celery, ham and chicken broth in large soup kettle. Simmer on low heat for 20 minutes. Do not boil. Add half and half or milk, salt and pepper. Simmer until just well heated through. Serve with finely shredded sharp Cheddar cheese sprinkled on top of each serving, if desired. |
