Baked potato soup

There is nothing like a big pot of soup on a chilly January night.  Plus a big pot means extra times you don't have to cook.  Unlike most soups this one is pretty quick.

3-4 potatoes baked or nuked, cooked and peeled
1 onion chopped
1# ham cut in bite size pieces
2 cups broccoli or peas
3C chicken stock
2-3C milk
3T butter
3T flour
1# sharp cheddar cheese
Cook the potatoes first and let them cool.
Put butter and onion in a dutch oven and cook until translucent
Add flour and cook a few minutes to get out the raw flour taste
Add the rest of the ingredients and heat through  until cheese is melted, watch carefully so it doesn't scorch.
Reheats great but doesn't freeze well