Friday, January 7, 2011

Cheesy Ham ‘n Potato Soup

I got this delicious recipe from a friend, Sheri! This quickly became a favorite! Thanks Sheri


5 cups cubed potatoes (about 2 1/2 lbs)
2 c. sliced carrots
2 c. sliced celery
1 bunch green onions, chopped
4 c. water

Chicken bouillon (cubes or granules)
2 cups cubed ham
16 oz Velveeta
3/4 c. butter
1 quart milk (4 cups)
3/4 c. flour

Cook/boil the first 5 ingredients in a large pot for 15-25 minutes (until veggies taste done).  DO NOT DRAIN.
While the vegetables cook in the large pot, begin preparation of the other ingredients in another large pan.
On LOW heat, make a sauce with the butter and 3 chicken bouillon cubes.  Stir until butter is all the way melted and bouillon is dissolved. 
Gradually add the flour and make a paste. 
Gradually add milk and cook until white sauce is thickened - be sure to stir frequently so milk does not burn on bottom of pan
Stir in and melt the Velveeta (cubed)
Stir in the ham
Pour ham & cheese sauce mixture into large pot with vegetables
Salt & pepper to taste

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