Boil until tender:

• 1 cup onions, diced
• 1 cup celery, diced
• 2 cups potatoes, diced
• 1 cup ham, diced
• 1 cup frozen peas
• Water to cover 2" above ingredients

Make rue:

• 3/4 cup flour
• 3/4 cup salted butter

Melt butter in small sauce pan until browned. Mix in flour and stir until well blended and lightly sauteed.

Add rue to boiling soup. Reduce heat. Simmer together until soup begins to thicken.

Add to soup:

• 1 quart half and half cream
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon pepper

Simmer until hot. Serve with shredded cheese and oyster crackers.