Ham, Potato, and Cheese Soup
4 large potatoes, diced
2t. chicken bullion
1/2 lg. onion, diced
1 carrot, shredded (or baby carrots finely chopped)
Put potatoes, onion, and carrots in a pot. Add just enough enough water to cover everything. Add chicken bullion (or use a can of chicken broth as part of the liquid). Boil until the potatoes are tender.
While the potatoes are boiling, prepare the soup base:
1/4 c. butter
1/4 c. flour
1 t pepper
2 t salt
4-5 cups milk (you can use whatever "strength" of mile you prefer. You can also use some half and half or real cream. It depends on how rich and fattening you want your soup to be. I usually use skim.)
2 c. ham, cubed
1-2 cups grated cheese (use as much cheese as you want depending on how cheesy you want your soup to be. Also, if you use medium cheddar or sharp you can use less because the cheese taste is stronger.)
In a large soup pot, melt the butter. Add the flour and stir into a paste (using a whisk); add the salt and pepper. Slowly stir in your milk, letting the mixture scald (tiny bubbles around the edge of the pot) after each addition. Stir constantly. Let the soup base boil until it is quite thick. Add the potatoes (with their liquid), then ham, then cheese. Be careful not to let the soup boil once you have added the cheese.
2t. chicken bullion
1/2 lg. onion, diced
1 carrot, shredded (or baby carrots finely chopped)
Put potatoes, onion, and carrots in a pot. Add just enough enough water to cover everything. Add chicken bullion (or use a can of chicken broth as part of the liquid). Boil until the potatoes are tender.
While the potatoes are boiling, prepare the soup base:
1/4 c. butter
1/4 c. flour
1 t pepper
2 t salt
4-5 cups milk (you can use whatever "strength" of mile you prefer. You can also use some half and half or real cream. It depends on how rich and fattening you want your soup to be. I usually use skim.)
2 c. ham, cubed
1-2 cups grated cheese (use as much cheese as you want depending on how cheesy you want your soup to be. Also, if you use medium cheddar or sharp you can use less because the cheese taste is stronger.)
In a large soup pot, melt the butter. Add the flour and stir into a paste (using a whisk); add the salt and pepper. Slowly stir in your milk, letting the mixture scald (tiny bubbles around the edge of the pot) after each addition. Stir constantly. Let the soup base boil until it is quite thick. Add the potatoes (with their liquid), then ham, then cheese. Be careful not to let the soup boil once you have added the cheese.
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