We said if we liked the soup we made the other day we would
share the recipe. I changed a few things in the recipe so we’ll
list the ingredients, the steps to put it together, and changes
we made now.
2 cups peeled and diced potatoes
2 cups chicken broth
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups cooked cubed ham
1 cup corn
1. In a large saucepan, combine the potatoes, chicken broth,
carrot and onion. Bring to a boil. Reduce heat and cover for
10-15 minutes or potatoes are tender.
2. Meanwhile in another saucepan, melt butter. Stir in flour
until smooth. Gradually add the milk, salt and pepper. Bring to
a boil and cook and stir for 2 minutes or until thickened. Stir
the mixture into the potatoes and chicken broth. Add the ham and
corn. Heat through.
I put a half cup of diced carrots and celery instead of sliced
carrots, used 2 cups of ham, added an extra half-cup of chicken
stock to the above, and an extra 1/4 cup of chopped onions. I
added the corn when I started the second step and the ham just
before I added the cheese.
I did it this way because we like a chunky soup and I don’t
follow directions well. It would be good if you followed the
So there’s the recipe and how we did it. If it sounds tasty,
mix up a batch. Enjoy our Monday. Since we have rain and
freezing rain in the forecast we’ll be having some leftover
soup while watching the rain from inside our window.
Comments are always welcome.