Cheesy Potato Soup

In a large dutch oven - add 6 cups boiling water

6 potatoes
1 1/2 cups celery - diced
1 1/2 cups carrots - diced
3/4 cups onion - minced
3/4 teaspoons pepper
1 1/2 teaspoons salt

cook 10 minutes

In a separate heavy saucepan over med-low heat melt together:
3/4 cups butter
3/4 cups flour

Cook until thick and bubbly
Add 6 cups milk. Cook and stir until thickened
Add 3 cups diced Velveeta Cheese
3 cups chopped ham (optional)

When cheese is melted add to veggies