Leftover Ham and Cheese Soup

Potatoes
Carrots
Onion
Ham bone
Leftover ham
Cheese (I used pepper jack and gouda)
Water
Cornstarch
Salt and pepper

In a stock pot, combine potatoes, carrots, onion, and ham bone.  Add enough water to cover.  Bring water to a boil and let simmer until vegetables are tender.  Measure out 1 1/2 c of milk and whisk in some cornstarch (2 T or so).  Add to stock pot.  Once soup is thickened, turn off heat and shred some cheese into the pot.  Allow to melt into the pot, continually stirring.  Season with salt and pepper.