Roxy15
All-Conference
Ham/Potato & Cheddar Soup:
2 Cups Diced Peeled Potatoes
2 Cups Water
1/2 Cup Sliced Carrots
1/4 Cup Chopped Onion
1/4 Cup Butter
1/4 Cup All-Purpose Flour
2 Cups Milk
1/2 Tsp. Salt
1/4 Tsp. Pepper
2 Cups-(8-ozs.)-Shredded Cheddar Cheese
2 Cup Cubed Fully Cooked Ham
1 Cup Frozen Peas
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil
Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in another saucepan, melt butter. Using a whisk, stir in flour until smooth.
Gradually add the milk, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened
Stir in cheese until melted.
Stir into undrained potato mixture.
Add ham and peas; heat through.
2 Cups Diced Peeled Potatoes
2 Cups Water
1/2 Cup Sliced Carrots
1/4 Cup Chopped Onion
1/4 Cup Butter
1/4 Cup All-Purpose Flour
2 Cups Milk
1/2 Tsp. Salt
1/4 Tsp. Pepper
2 Cups-(8-ozs.)-Shredded Cheddar Cheese
2 Cup Cubed Fully Cooked Ham
1 Cup Frozen Peas
In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil
Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in another saucepan, melt butter. Using a whisk, stir in flour until smooth.
Gradually add the milk, salt and pepper.
Bring to a boil; cook and stir for 2 minutes or until thickened
Stir in cheese until melted.
Stir into undrained potato mixture.
Add ham and peas; heat through.
Last edited by a moderator:
It is raining here and soup sounds good to me