Cheese and Potato Soup
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil
- 118.29 ml celery, chopped
- 118.29 ml carrot, chopped
- 118.29 ml onion, chopped
- 2.46 ml dried thyme
- 44.37 ml all-purpose flour
- 473.18 ml chicken broth
- 473.18 ml milk
- 340.19 g russet potatoes, peeled and diced
- 236.59 ml cheddar cheese, shredded
- 118.29 ml ham, chopped
- Tabasco sauce
directions
- Heat oil in heavy large saucepan over medium heat.
- Add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes.
- Sprinkle flour over and stir 2 minutes.
- Gradually whisk in broth, then milk.
- Add potato and bring soup to boil.
- Reduce heat and simmer soup until potato is tender, about 20 minutes.
- Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition.
- Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper.
- Sprinkle with parsley and serve.
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Reviews
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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