Haven’t cook this soup yet but it seems to be worth cooking
Ingredients:
3 1/2 cups potatoes, peeled and diced (I keep mine with the peel)
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 -2 cup ham, diced and cooked
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
1/3 cup celery, diced
1/3 cup onion, finely chopped
1 -2 cup ham, diced and cooked
3 1/4 cups water or 3 1/4 cups chicken broth
2 tablespoons chicken bouillon granules (omit if using chicken broth)
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded
Directions:
1 Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil.
2 Then cook over medium heat until potatoes are tender.
3 Stir in the chicken bouillon, salt (if using), and pepper.
4 In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick.
5 Slowly stir in milk as not to allow lumps to form and all milk is added. Continue to stir until thick (4-5 minutes).
6 Add in cheese and stir until melted.
7 Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).