Thursday, April 24, 2008

Ham, Cheese & Potato Soup

  • 6 cups potatoes, peeled & chopped
  • 1 cup carrots, peeled & chopped
  • 1 cup celery, chopped
  • 1 Tablespoon minced onion
  • 1 Tablespoon salt
  • 1/2 teaspoon pepper
  • 1 pound ham, bacon, or other meat, cooked & chopped
  • 1/2 cup butter
  • 1/2 cup flour (I use whole wheat)
  • 4 cups milk
  • 4 cups shredded cheddar cheese

Place all vegetables and salt and pepper in a large pot and just barely cover with water. Bring to a boil and turn down heat to simmer until the vegetables are done.

In a separate pot (you will need a fairly large pot), melt butter, and then add flour, stirring until smooth. Slowly add milk and cook on medium until the mixture is thickened. Add the cheese and stir until cheese is melted. Add the milk/cheese mixture to the vegetables and stir; then add the meat and stir. Heat through and serve!


Note: This makes a LOT of soup! When I make this I usually serve homemade rolls with it. Our family of 7 eats heartily and we still have enough left for another whole meal. I freeze the leftovers in a gallon ice-cream tub. To serve the leftovers, I take the tub out of the freezer in the morning and let it thaw on the counter for a while, then put it in the refrigerator. Within a couple hours of dinner time, transfer soup to pot (it will most likely be partially frozen still) and heat on low heat to finish thawing and heating. Enjoy!