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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A definate favorite of my family's. Freezes well. A very filling soup. I serve it with a nice fresh loaf of bread or some fresh rolls. Prep time is considerably less if you have & use a food processor to chop and grate veggies. Good leftover as well. Ingredients:
3 cups diced potatoes |
1/2 cup diced celery |
1/2 cup grated carrot |
1/2 cup diced onion |
1 1/2 cups water |
1 chicken bouillon cube |
1 1/2 cups milk (i use whole) |
2 tablespoons flour |
1/3 lb velveeta cheese (i use more) |
1/2 teaspoon salt |
pepper, to taste |
2 cups cubed ham (i use turkey ham, about 2 c.) (optional) |
Directions:
1. In large, heavy saucepan, bring first 6 ingredients to a boil.
2. Cook til veggies are tender.
3. Mix milk& flour together and add to veggies.
4. Cook, uncovered, until boiling, STIRRING nearly constantly.
5. Add the cheese, salt, pepper& ham.
6. Stir til cheese is melted.
7. ***Iusually double this recipe***.
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