Potato Cheese Soup Recipe
Ingredients
| 10 ounces pared all-purpose potatoes, cut into 1-inch cubes | ||
| Broccoli | 1 Cup (16 tbs), chopped | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Chopped | 1 Tablespoon | |
| 1 packet low-sodium instant chicken broth mix | ||
| Ground black pepper | 1 Dash | |
| Milk fat | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| 4 1/2 ounces pasteurized process cheese spread | ||
| Cooked ham | 1 Ounce, diced | |
Directions
1. In large saucepan, combine potatoes, broccoli, celery, carrot, onion, parsley, broth mix, pepper, and 1 cup water. Bring to a boil; reduce heat to low; cover and simmer until potatoes are tender, about 20 minutes.
2. In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 minutes longer. Ladle evenly into 4 soup bowls.
2. In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes. Add cheese spread and ham; cook, stirring occasionally, until cheese is melted, about 3 minutes longer. Ladle evenly into 4 soup bowls.
Chef
