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Chunky Cheese Soup
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2 cups water
2 cups diced peeled potatoes
1/2 cup diced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham*
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce
heat; cover and simmer until the vegetables are tender. Add ham. In another
saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring
to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until
melted; add to the soup.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |