Potato Soup

1. Boil 12 cups of diced potatoes
2. Slice carrots and put them in for the last few minutes
3. Drain when not quite done (because they'll continue to cook in the soup and you don't want them to be mushy)
4. Add 2 cans of cream of mushroom soup and one quart half & half
5. Bring to a boil
6. Add cubed ham, 1 1/2 tsp pepper, 1 1/2 tsp garlic powder, 1 1/4 tsp salt, 1/2 tsp oregano
7. Serve with shredded cheese on top