1cupdiced ham ( I used leftover honey baked ham, but a steak ham works great too)
1/3cup diced carrots
3cubes chicken bouillon
1cuphalf and half
Combine potatoes, celery, onion, ham, carrots and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are soft.
Next, stir in the chicken bouillon cubes, salt and pepper.
In a separate pan, melt butter over medium-low heat. Add in flour with a fork, stirring constantly until thick (about 1 minute). Slowly stir in milk and half and half with the fork. Next add in minced garlic and continue stirring over medium-low heat until thick.
Pour the flour mixture into the stockpot and stir until combined. Serve with shredded cheese on top. Enjoy!