Potato Cheese Soup - cooking recipe

Ingredients

1 c. diced celery
1 c. chopped carrots
1 chopped onion
2 c. chopped ham
8 medium potatoes, peeled and cut into bite size pieces
1/2 lb. Velveeta cheese (more if you like)
4 c. half and half or milk
1 tsp. seasoned salt
salt and pepper to taste
instant mashed potatoes

Preparation

Saute first 3 ingredients in oil.
Put into an 8-quart pan. Add potatoes, ham and water (4-quarts).
You can use chicken broth if you like.
Boil until potatoes and carrots are soft.
Add half and half. Turn to medium heat.
Chunk up cheese and add; stir until cheese is melted.
If soup is not thick enough, thicken with instant mashed potatoes.