Blackjack Steak House Potato Soup

10 cups water

4 tablespoons ham base

2 cups diced cooked ham

5 1/2 cups chopped carrots

1 cup chopped celery

1 cup chopped onions

5 cups peeled and diced potatoes

4 cups milk

1 cup cheese spread

equal amounts of flour and water whisked -- optional -- together until smooth to thicken soup salt and white pepper to taste

In large soup pot, combine ham base, ham, carrots, celery and onions in water and cook over medium heat 15 minutes. Add potatoes and cook until tender, 15 to 20 minutes. Combine milk and cheese spread in a small saucepan. Cook over low heat, stirring until mixture is combined and warmed through. Add to potato mixture. If desired, thicken soup by gradually adding the flour/water mixture until soup has reached desired consistency. When thickened, remove from heat and add salt and pepper. Makes about 10 servings.