In a large stockpot or Dutch oven sauté over medium
heat about 5 minutes:
2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/ 4 diced red pepper
1/2 teaspoon dried thyme
Sprinkle over and stir to mix, cook an additional 2 minutes:
3 tablespoons all purpose flour
Gradually whisk in to blend and thicken:
2 cups canned chicken broth
1 1/2 cups milk
Reduce heat, add to pot and simmer for approx. 20 minutes:
1 large russet potato, peeled and sliced or diced.
Add in thirds:
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
Mix in:
1 cup chopped HoneyBaked Ham
Season with:
Hot pepper sauce, A dash of Worcestershire sauce, salt &
pepper to taste
Ladle into bowls and garnish with:Chopped fresh parsley or snipped chives
