Potatoes, carrots, onions and peas are placed in boiling water, reduce heat and cook for 10-15 minutes until tender vegetables. During this time, in another saucepan melt the butter over low heat. Add the flour and fry until golden. Add milk, salt and pepper to taste. Boil for about 2 minutes or until the sauce begins to thicken, stirring continuously. Add the Cheddar cheese and stirred until dissolved. Pour a ham and cooked vegetables with broth in which they are cooked. Once the soup boil remove from heat and sprinkle with parsley.