Cheesy Potato and Ham Soup
| 1 large onion, finely chopped 1 cup celery, finely chopped 2 tablespoons grated carrot 8 medium potatoes, diced 4 tablespoons butter | 1/2 cup flour 3 cups milk 1 cup grated cheddar cheese 1 cup diced ham Parsley, salt, and pepper |
Directions:
Place onions, celery, and potatoes in a large saucepan. Add water to cover the vegetables and bring to a boil over medium heat. Reduce heat to simmer, and cook until potatoes are tender. Melt butter in a saucepan. Add flour and stir over low heat for 3-4 minutes. Add milk a bit at a time and heat to near-boil, stirring constantly. Add grated cheese and stir until melted. Stir in diced ham. Drain most of the broth from the cooked vegetables, and set the broth aside. Pour cheese sauce over the vegetables and thin as desired with the reserved hot broth. Serve hot.
Related:
Soul food for a cold January night
(A soup based on this recipe)
