Country Ham Chowder

2 med potatoes, pared and cut in 1/2 inch cubes
3 tbsp butter
3/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
 3 tbsp four
2 1/2 to 3 cups milk
1/4 tsp pepper
salt
2 tsp Dijon mustard
1 cup finely chopped ham
1 1/2 cups grated sharp cheddar cheese
 Simmer potatoes in 3/4 cup water in a covered sauce pan for about 10 minutes, or until tender.  reserve liquid for soup.  Melt butter in large saucepan, sauté onion, carrot and celery until golden and soft do not brown.  Stir in flour to make roux for about 2 minutes, add milk, potatoes with liquid, pepper, salt and mustard.  Bring to simmer, add ham and cheese cool over low heat for 5 minutes serve hot and garnish with parsely