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Category: Soups
Prep Time: Cook Time: Total Time:
3 1/2 cups peeled and diced russet potatoes
1/3 cup diced celery
1/3 cup finely diced chopped onion
3/4 cup diced cooked ham
1 cup water
2 (14 oz.) cans Roasted Garlic chicken broth
1 chicken bouillon cube
1 bay leaf
1/2 tsp. Salt
1 tsp. Ground black pepper
1 cup shredded cheddar cheese
7 tbsp unsalted butter (divided)
5 tbsp flour
2 cups milk
In large stockpot, melt 2 tbsp of butter. Add celery, onion and ham. Saute for 5-7 minutes. Add water,chicken broth and potatoes and bring to a boil, lower heat to medium and cook until potatoes are tender, about 10-15 minutes. Stir in the bouillon cube, bay leaf, salt and pepper.
In a separate saucepan, melt remaining 5 tbsp butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
Add 1 cup shredded cheddar cheese to the white sauce and allow melting. Stir the white sauce mixture into the stockpot, and cook soup. Let simmer over low heat 15-20 minutes, stirring occasionally. Remove bay leaf. Serve immediately.
POTATO AND HAM SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
3 1/2 cups peeled and diced russet potatoes
1/3 cup diced celery
1/3 cup finely diced chopped onion
3/4 cup diced cooked ham
1 cup water
2 (14 oz.) cans Roasted Garlic chicken broth
1 chicken bouillon cube
1 bay leaf
1/2 tsp. Salt
1 tsp. Ground black pepper
1 cup shredded cheddar cheese
7 tbsp unsalted butter (divided)
5 tbsp flour
2 cups milk
In large stockpot, melt 2 tbsp of butter. Add celery, onion and ham. Saute for 5-7 minutes. Add water,chicken broth and potatoes and bring to a boil, lower heat to medium and cook until potatoes are tender, about 10-15 minutes. Stir in the bouillon cube, bay leaf, salt and pepper.
In a separate saucepan, melt remaining 5 tbsp butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4-5 minutes.
Add 1 cup shredded cheddar cheese to the white sauce and allow melting. Stir the white sauce mixture into the stockpot, and cook soup. Let simmer over low heat 15-20 minutes, stirring occasionally. Remove bay leaf. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.