Cheddar Potato Chowder

Boil 8 large potatoes in salted water until just fork tender.  Cool, peel mostly and chunk into pieces.

Grate 2 carrots, dice 2 stalks of celery, dice 1/2 - 1 onion.  Saute in 2 tbsp butter and salt/pepper until tender. Dice 4-5 mushrooms.  Add diced mushrooms and cook 2-3 minutes more.  

Make roux:  Melt 1 stick butter.  Add 1/2 cup flour, 1/2 tsp black pepper, 1/2 tsp onion salt, 1/2 tsp garlic salt.  Cook for a couple of minutes.  Add a pint of half and half and 4 cups milk (or just 6 cups of milk).  Cook until thickened.  Add 1 can cream of chicken soup, whisk together.  Add 1 cup of cheddar or monterey jack cheese.

Add ham,veggies and potatoes to roux, heat until hot.