Potato Cheese Soup
INGREDIENTS
1 1/4 c potatoes, peeled and cubed
1 c broccoli, chopped
3/4 c celery, chopped
1/2 c carrot, chopped
1/4 c onion, chopped
1 pk chicken broth
1 black pepper
1 1/2 c milk
2 tb flour
2 tb ham, diced
7 tb process cheese spread
1 c broccoli, chopped
3/4 c celery, chopped
1/2 c carrot, chopped
1/4 c onion, chopped
1 pk chicken broth
1 black pepper
1 1/2 c milk
2 tb flour
2 tb ham, diced
7 tb process cheese spread
DIRECTIONS
In large saucepan, combine potatoes, broccoli,
celery, carrot, onion, broth, pepper, and 1 cup water. Bring to a boil,
reduce heat to low, cover and simmer until potatoes are tender. About 20
minutes.
In small bowl, whisk flour and milk together. Slowly pour into vegetables, stirring constantly. Cook over medium high heat, stirring occasionally, until slightly thickened. About 5 minutes. Add cheese
spread and ham, stirring occasionally until cheese is melted.
In small bowl, whisk flour and milk together. Slowly pour into vegetables, stirring constantly. Cook over medium high heat, stirring occasionally, until slightly thickened. About 5 minutes. Add cheese
spread and ham, stirring occasionally until cheese is melted.
