6 yukon gold potatoes (diced) - more if they're small
2 large carrots (ground)
1 large onion (finely chopped)
2 stalks celery (ground)
1 green pepper (ground)
1 lb fully cooked diced ham
4 chicken bouillon cubes (dissolved)
4 c water
Pepper
Slow boil above ingredients uncovered until potatoes are tender.
Stir in and thicken with:
1 lb Velveeta cheese (diced)
3/4 lb. sharp cheddar (grated)
1/2 c flour (dissolved in milk)
6 c milk
When soup thickens, it's ready to serve. Freezes well and pairs well with Ritz Crackers. Serves 12-18.
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