5 c. diced potatoes
1 1/2 c. diced carrots
1 1/2 c. diced celery
1 c. diced onion
2 tsp. salt
water
1 can evaporated milk
1 c. half and half
2 c. Velveeta cheese (1/2 large brick)
1/4 c. butter
pepper to taste
2 c. cooked and diced ham

Combine potatoes, carrots, celery and onion in a large pot. Add salt and enough water to cover the vegetables. Boil for about 20 minutes or until vegetables are soft. Slightly mash some (but not all) of the potatoes. Take mixture off stove. Stir in the rest of the ingredients. Return to stove and heat on medium-low until cheese is melted and soup is bubbly.