1. In a saucepan, combine potatoes, water,
carrots and onion. Bring to a boil. Reduce
heat; cover and cook until tender, 10-15
minutes.
2. Meanwhile, in another saucepan, melt butter.
Stir in flour until smooth. Gradually add milk,
salt and pepper. Bring to a boil; cook and stir
until thickened, about 2 minutes. Stir in
shredded cheese until melted. Stir into the
undrained potatoe mixture. Add ham and peas;
heat through.
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