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Ingredients
| russet potatoes (diced): 2 cups (peeled and diced) |
| water: 2 cups |
| carrots (sliced): 1/2 cup |
| onions (chopped): 1/4 cup |
| salted butter: 1/4 cup (cubed) |
| all-purpose flour (unsifted): 1/4 cup |
| 2% milk: 2 cups |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| cheddar cheese (shredded): 2 cups |
| diced ham: 1 1/2 cups (cooked) |
| frozen peas: 1 cup (thawed) |
Cheddar Ham Soup
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
7 serving(s)
Tags
- In a large saucepan, combine the potatoes, water, carrot, and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in another saucepan, melt butter. Stir in flour until smooth.
- Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in cheese until melted. Stir into undrained potato mixture.
- Add ham and peas; heat through.