Creamy Ham and Potato Soup

We went to an Easter Potluck and I had to find something I could make and that would stay warm while we were at church.  I was going to make mashed potato casserole but then I saw this recipe on the blog I was looking at and decided it was the next best thing.  It was quick, easy and I had all of the ingredients on hand.  This recipe is from www.allrecipes.com and The Girl Who Ate Everything.

4 cups peeled and diced potatoes
1/3 cup finely chopped onion (I used 2 1/2 tbsp mined onion)
1/2 cup carrot, diced
1 cup diced cooked ham

1/2 cup corn
3 3/4 cups chicken broth
1/2 teaspoon salt
1 teaspoon pepper
6 tablespoons butter
6 tablespoons all-purpose flour
2 1/4 cups milk


Directions:
1.Combine the potatoes, onion, carrot, corn, ham and chicken broth in a pot. Bring to a boil and cook over medium heat until potatoes are tender for about 10 to 15 minutes. Stir in the salt and pepper.

2. In a another saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick for about 1 minute. Slowly stir in milk and continue stirring over medium-low heat until thick for about 4 to 5 minutes.

3.Stir the milk mixture into the pot and cook soup until heated through.

Top with cheddar cheese and bacon if desired.
 
Makes 6 servings