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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetables oil |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1/2 cup chopped onion |
1/2 teaspoon dried thyme |
3 tablespoons all purpose flour |
2 cups canned low-salt chicken broth |
2 cups milk |
1 10- to 12-ounce russet potato, peeled, diced |
1 cup packed shredded sharp cheddar cheese (about 4 ounces) |
1/2 cup chopped ham |
hot pepper sauce (such as tabasco) |
chopped fresh parsley |
Directions:
1. Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.
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