Cheesy Potato and Ham Soup

1 - 2 cups of each vegetable, chopped: carrots, celery, potatoes
1/2 cup chopped red onion
1-2 cups of chopped ham
1 cube of butter
1 can chicken broth
2 cups of half and half, or milk
1/4 cup flour mixed with 1/4 cup of water (thickener)
8 0z. cubed Sharp American Cheese

Melt butter into pot. Then add 3/4 cup water and vegetables, except for potatoes. Cook until tender, approx. 15 min. Add a dash of salt and pepper. Then add the potatoes, ham, chicken broth, half and half, and thickener. Stir and cook soup on medium heat until thick and bubbly, 30-45 minutes, until potatoes are soft, not mushy. Then turn heat down and add cheese. Stir and blend cheese into the soup.

Serve with warm rolls.

Freezer meal instructions: Follow recipe above but only cook soup for about 15 minutes. Remove from heat and cool. When cool enough, place soup into a freezer bag and freeze. On the day of cooking remove soup from the freezer and let thaw, either on the counter, or in the refrigerator the night before. Place soup into a pot and reheat on stove for about 20 minutes, until hot all the way thru and potatoes are soft.

Freezer instructions for rolls: Remove rolls from the freezer and let rise on baking sheet for a few hours. They have butter on top already. Once risen then bake in oven at 400 degrees for 8 minutes.

Enjoy!