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Ingredients
6 Potatoes, peeled & cubed
1 Large onions, finely chopped
1/2 Cup celery, thinly sliced
1/2 Cup carrots, thinly sliced
2 (14 1/2 oz) Cans chicken broth
Water to cover vegetables
1/2 Pound Velveeta cheese, cubed
1/2 Pound ham, chopped
Ground black pepper to taste
1 Tablespoon and 2 1/4 teaspoons all-purpose flour
1/2 Cup milk
Instructions
Saut� onions and celery in a little olive oil to carmelize. Place potatoes, onion, celery & carrots in a large stockpot, cover with broth & water and cook until potatoes are almost tender.
Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot and add ham. Cook until heated through
Place the cheese in the pot and let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.