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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Good hearty, thick soup! it tastes good the second day too! My sister in law made it for us, and she didn't measure, she just threw everything in the pot! Ingredients:
2 cups water |
2 cups potatoes |
1/2 cup carrot |
1/2 cup celery |
1/4 cup onion |
1 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups ham |
1/4 cup margarine |
1/4 cup flour |
2 cups milk |
2 cups cheese, grated |
2 (8 ounce) cans corn |
Directions:
1. I boil the potatoes separately, and only until they are half done, drain.
2. In a clean pot throw in the potatoes, carrots, celery, onion, ham, salt and pepper. Bring to a boil and cook until done.
3. In a separate pan, melt marg, blend in flour.
4. Slowly add the milk, and stir constantly, until thickened nicely.
5. Add the cheese.
6. When the cheese is melted add to the soup pot.
7. This is when you add the corn.
8. If you want to, you can substitute 1 can of cream of celery soup for 1 of the cups of milk, it seems to add more flavor.
9. Salt and pepper, and a sprinkle of parsley to finish.
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