Ham and Cheese Soup

Chris Bryant – Johnson City, Tenn.

  • 4 medium potatoes, peeled and diced.
  • 1 c. celery, sliced1 c. carrots, peeled and sliced.
  • 3 c. water
  • 4 Tbsp. butter, softened
  • 1/2 c. flour
  • 2 c. cooked ham, diced
  • 1 quart milk
  • 1 pound mild cheddar cheese, grated

Cook potatoes, celery, carrots and water into large, 5 to 6 quart saucepan.

Bring to a boil and simmer, covered, for 20 minutes.

Whisk butter and flour into paste.

Add ham and milk to boiled vegetables.

Stir constantly until smooth over medium heat, then bring to a boil.

Remove soup from heat and stir in cheese.



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