In large pan, combine the potatoes, broccoli, onion, carrots, celery,
bouillon and water; simmer for 20 minutes or until vegetables are tender.
In an saucepan, melt butter; stir in flour. cook and stir over medium heat for 2 minutes.
whisk in milk, salt and pepper, Bring to a boil: boil and stir for 2 minutes. Add to vegetable mixture with the ham; simmer 10 minutes. Stir in cheese just until melted.
NOTE: to make the roux one you could use 3/4 cup butter or margarine and
3/4 cup flour; this will thicken the soup even more.
I also added a bit more salt andl pepper and Knorr seasoning to the soup.