Swiss, Ham, Potato Soup

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook diced potatoes in saucepan with just enough water to cover.
  • When tender, drain the liquid from the potatoes and save.
  • Set both aside while making roux.
  • In large saucepan, melt margarine.
  • Saute the chopped green onions until tender.
  • Remove onion from pan and set aside.
  • Add flour to melted margarine and stir until incorporated.
  • Cook over medium heat until the roux begins to just turn a golden color.
  • Using a whisk, stir in 2 cups of milk and 1 cup of the saved potato liquid.
  • Whisk until smooth and no lumps are seen.
  • Bring just to a boil or until the soup thickens.
  • Add the diced ham, cooked onion and the Swiss cheese. Also, add back in the cooked potatoes.
  • Stir until cheese is melted.
  • Add salt& pepper to your preference.
  • I usually add 1 teaspoons.
  • salt and 1/2 teaspoons.
  • pepper.
  • Stir well.
  • If soup is too thick, you may add the final cup of milk.
  • My bunch likes it thick.
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