Sunday, October 11, 2009

Cheesy Potato Soup

Submitted by Beth Johnston

2 cups water

2 cups potatoes, diced/cubed

1/2 cup carrots, diced

1/2 cup celery, diced

1/4 cup onion, diced (I use dried, minced)

1/2 tsp. salt

1/4 tsp. pepper

1 cup cooked ham, cubed, or crumbled bacon

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups shredded cheddar cheese

Combine first 7 ingredients in soup pan. Bring to boil and then simmer until veggies are tender. Add ham. In seperate saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to boil and boil 2 minutes. Stir in cheese until melted. Add cheese sauce to soup (do not drain the water from the veggies).

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