2 T. butter Added Dec. 2017½ cup chopped celery ¼ cup chopped onion ½ cup diced carrot 2 cups water 2 cups diced peeled potatoes 2 tsp chicken bouillon ¼ tsp pepper Salt to taste 1 cup cubed fully cooked ham ¼ cup butter ¼ cup flour 2 cups milk 2 cups (8 oz) shredded cheddar cheese In a large Dutch oven, melt 2 T butter. Saute the celery and onions until tender. Add the carrots and saute. Add water, potatoes, chicken bouillon, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. In a saucepan, melt ¼ cup 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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