Place White Potato (2) into a 3-4 quart pot with the Water (1 cup). Add the Fresh Parsley (2 tablespoon) and Chicken Bouillon Powder (2 tablespoon).
Heat the pot over medium-high heat with the lid on. Once the water starts to boil, reduce heat to medium-low for 15-20 minutes, or until potatoes are soft when pierced with a fork. Remove from heat.
Heat a small frying pan on medium-high heat. Add Butter (3 tablespoon), Onion (1/2 cup), Carrot (1/3 cup), Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon). Once onions are soft (about 15 minutes), mix in All-Purpose Flour (3 tablespoon). This is what is called a roux.
Right after the flour is combined, pour and stir in the 2% Reduced Fat Milk (2 cup). Bring heat down to medium-low, stirring constantly until the white sauce starts to thicken, about 5 minutes.
When the potatoes are soft, pour the sauce into the potato soup base, also adding the Sharp White Cheddar Cheese (0.25 pound) and Ham (1 cup). Reduce heat to low, stirring often, cooking on low heat for another 5-10 minutes.
Keep warm until ready to serve.