1 honey baked ham bone
1 cup honeybaked ham- cubed
4-5 quarts water
2 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup chopped onions
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

1 honey baked ham bone 1 cup honeybaked ham- cubed 4 -5 quarts water 2 cup s diced potatoes 1 cup sliced carrots 1 cup sliced celery 1/2 cup chopped onions 1/4 cup butter or margarine 1/4 cup flour 2 cup s milk 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 cup s shredded cheddar cheese

In a large stock pot, combine bone, water, potatoes, carrots, celery, and onions.
Over medium-high heat bring mixture to a boil, reduce heat and simmer 1 1/2 to 2 hours
In a medium saucepan, over medium heat, melt butter, stir in flour, cooking for 2 minutes. Slowly add milk, stirring constantly, until mixture thickens.
Add salt and pepper. Stir sauce gradually into hot soup. ( DO NOT BOIL)
Add ham and cheese to soup: stir until cheese is melted
Serve with a sandwich or salad of choice and bagel chips, bread sticks or oyster crackers.