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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) butter |
1 large onion diced |
2 clove(s) garlic minced |
1 1/2 cup(s) celery diced |
1 1/2 cup(s) carrots diced |
6 large potatoes peeled and diced |
1 pound(s) ham diced |
1 cup(s) chicken broth |
1 tablespoon(s) bullion (veg or chicken) |
1/3 cup(s) flour |
5-6 cup(s) milk |
1 pound(s) cheddar cheese chopped or grated |
2 teaspoon(s) fresh nutmeg grated |
Directions:
1. In a large stockpot melt butter, then add all veggies and sauté. Add ham and cook about 5 minutes. Add water and bouillon. cover and steam until veggies are fork tender. Stir in flour, then slowly add milk. Allow mixture to get hot, but don't boil. Sitr in cheese and let melt while soup thickens. Stir in salt and white pepper to taste. Add nutmeg if desired. Serve warm with crusty bread.
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