Wednesday, January 19, 2011

Ham Potato Cheese Soup

I had a lot of ham leftover from Christmas so I cut up small chunks of ham and froze them to make use of them in other ways.  Found this recipe and it really tastes great on a cold winter day.  Hope you enjoy it too.

3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
1 cup diced cooked ham
3 1/4 cups chicken broth (or enough to cover the potatoes)
2 tablespoons chicken bouillon granules (I used a chicken base)
1/2 teaspoon salt, or to taste
1 teaspoon ground  black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup shredded sharp cheddar

Combine the potatoes, celery, onion, ham and water in a stockpot. 

Bring to a boil, then cook 
over medium heat until potatoes are tender, about 10 to 15 minutes.

 Stir in the chicken 
bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. 

Whisk in flour with a fork, and
 cook, stirring constantly until thick, about 1 minute. 

Slowly stir in milk as not to allow lumps 
to form until all of the milk has been added.  

Then, add the shredded cheddar and continue stirring over medium-low heat until thick for 4 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. 

You can either serve immediately or set aside on low covered until you're ready to eat.

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