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Ingredients
| vegetable oil: 2 Tbl |
| celery (chopped): 1/2 cup (chopped) |
| carrots (grated): 1/2 cup (chopped) |
| onions (chopped): 1/2 cup (chopped) |
| dried thyme (leaves): 1/2 tsp |
| all-purpose flour (unsifted): 3 Tbl |
| chicken broth: 2 cups |
| 2% milk: 2 cups |
| russet potatoes: 12 oz (peeled and diced) |
| cheddar cheese (shredded): 1 cup (shredded) |
| cured ham (diced): 1/2 cup (chopped) |
| Tabasco sauce |
Cheese and Potato Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Heat oil in heavy large saucepan over medium heat.
- Add celery, carrot, onion and thyme and saute until vegetables begin to soften, about 5 minutes.
- Sprinkle flour over and stir 2 minutes.
- Gradually whisk in broth, then milk.
- Add potato and bring soup to boil.
- Reduce heat and simmer soup until potato is tender, about 20 minutes.
- Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition.
- Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper.
- Sprinkle with parsley and serve.