Hearty potato, ham and cheese chowder |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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We all hated potato soup, until I came up with this combination. It is a hearty meal on a cold winters day. Extra ham and bacon, make it even more filling. It is a large batch, but freezes well. I sometimes bake the potatoes the night before, to save time. Ingredients:
8 large baked potatoes |
12 ounces mild shredded cheddar cheese |
3/4 cup chopped celery |
3/4 cup chopped onion |
10 tablespoons margarine or 10 tablespoons butter, divided |
6 ounces flour |
8 cups milk |
2 cups cubed cooked ham |
4 chicken bouillon cubes |
black pepper |
crumbled cooked bacon (optional) |
Directions:
1. Bake potatoes until done.
2. Cool.
3. Peel.
4. Cut four potatoes into small cubes.
5. Mash the remaining four with a fork.
6. Set aside.
7. Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
8. Cook until celery is tender.
9. Remove vegetables from pan.
10. Place remaining 6 tablespoons of butter or margarine in pan.
11. Add flour.
12. Mix over low heat for 3 to 4 minutes.
13. Gradually add milk, stirring constantly to blend with flour mixture.
14. Add bouillon cubes and black pepper to taste.
15. Readd celery and onions to pot.
16. Add mashed potatoes.
17. Cook until heated through.
18. Add ham, and cubed potatoes.
19. Cook over medium low heat 15 minutes, stirring often.
20. Add cheese and bacon, if using, and cook until cheese is melted through.
21. Add more milk if soup is too thick.
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