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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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âI knew this recipe was a keeper when my mother-in-law asked for it!â relates Marty Matthews in Clarksville, Tennessee. The hearty soup, chock-full of leftover ham, veggies and cheese, is creamy and comforting. And even though the recipe makes enough to feed a crowd of post-holiday guests, Mary notes, âdonât look for leftovers!â Ingredients:
2 cups diced peeled potatoes |
2 cups water |
1/2 cup sliced carrot |
1/4 cup chopped onion |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded cheddar cheese |
1-1/2 cups cubed fully cooked ham |
1 cup frozen peas |
Directions:
1. 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.
2. Meanwhile, in another saucepan, melt butter. 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. Yield: 7 servings.
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