Cheesy Potato & Ham Soup

5.0(5)

A definate favorite of my family's. Freezes well. A very filling soup. I serve it with a nice fresh loaf of bread or some fresh rolls. Prep time is considerably less if you have & use a food processor to chop and grate veggies. Good leftover as well.

by Parrot Head Mama·published 2003-12-09

Open original recipe

Cheese

Servings

(3–4)

Total time

prep 30 min

Calories / serving

388 kcal

Ingredients (12)

serves

3 cups diced potatoespotato
1/2 cup diced celerycelery
1/2 cup grated carrotcarrot
1/2 cup diced oniononion
1 1/2 cups waterwater
1 chicken bouillon cubechicken
1 1/2 cups milk (I use whole)milk
2 tablespoons flourflour
1/3 lb Velveeta cheese (I use more)
1/2 teaspoon saltsalt
pepper, to tastepepper
2 cups cubed ham (I use turkey ham, about 2 c.) (optional)

Instructions (7 steps)

01In large, heavy saucepan, bring first 6 ingredients to a boil.
02Cook til veggies are tender.
03Mix milk& flour together and add to veggies.
04Cook, uncovered, until boiling, STIRRING nearly constantly.

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