The ground is totally whitened with frost, and it's 26 degrees out. Every year I forget how it feels to be so chilled.
Cheesy Vegetable and Ham Soup
-2 cups vegetable or chicken broth-1 cup diced carrots-2 cups diced and peeled potatoes-1 cup diced celery-1 medium diced onion1/4 cup butter-1/4 cup all-purpose flour-2 cups 2% milk-1/4 to 1/2 teaspoon salt-1/4 teaspoon pepper-1/4 cup parsley-1/2 t. thyme-2 cups shredded cheddar cheese-1-1/2 cups cubed cooked ham-1 cup corn-1 cup peas or green beans- Directions:
- In a large saucepan, combine the potatoes, water, celery, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham, corn and peas; heat through.
- *8 servings
Frost away, Mother Nature, we've got some damn fine soup on in the kitchen.
I adore this cheesy base, it can be translated to just about any other soup your imagination can conjure up that you think would be good with cheese. It can also be made vegetarian easily by just omitting the ham and using white beans. As I prepare myself mentally for winter, I do feel better knowing I have a great arsenal of soup recipes up my sleeve, and will make sure to share them all!
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